My lovely new bowls have inspired some more Spanish tapas dishes. Tonight, it’s Tangy Mushrooms perfect to accompany a spanish style meze of little tapas dishes. I didn’t have any sherry in the house so improvised with white wine and a good quantity of worcestershire sauce – not at all authentic, but pretty tasty! My girls certainly wouldn’t go near a mushroom, so this was strictly for the adults!

Tangy Mushroom Tapas (dairy-free, egg-free, nut-free, soya-free, gluten-free, vegetarian and vegan)

enough for a shared tapas for two

• 2 tbsps extra virgin olive oil
• 750g brown, organic mushrooms, quartered (I’ve been reliably informed never to buy white, non-organic mushrooms!)
• 2 cloves of garlic, minced
• 1 tsp lemon juice
• 2 tbsps white wine
• 1 tbsp worcestershire sauce
• 1/4 cup vegetable stock
• 1 tsp smoked paprika
• salt and pepper, to taste
• chopped parsley, a small bunch

– Heat the olive oil and saute the garlic briefly.

– Add the mushrooms and cook for a few minutes.

– Add the smoked paprika and cook out briefly.

– Add the lemon juice, white wine, worcestershire sauce and stock. Season lightly.

– Cook to reduce the sauce until rich and syrupy. Check seasoning.

– Transfer into a pretty tapas dish and sprinkle with chopped parsley.