tapas: garlic mushrooms

garlic mushrooms
I am pretty mad about mushrooms. I love their intense meaty flavours and have rarely met a mushroom I didn't like. Although I can't much be bothered with those anaemic white button mushrooms so beloved by supermarkets. Always, always go for the brown (chestnut) mushrooms: they actually taste of something and if using in soups or stews, impart a spicy mossy flavour. 

This is delicious with some good rustic bread, to mop up all the buttery garlic cooking juices.

Serves: 6 (as tapa)
Skill level: Easy

500g chestnut button mushrooms
olive oil (preferably Spanish)
a knob of butter
2-3 x garlic cloves, finely chopped
lemon juice
salt and freshly ground black pepper
flat leaf parsley, finely chopped


  1. Make sure the mushrooms are free of loam and quarter.
  2. Heat the olive oil and add the butter. Add the garlic and gently fry about 30 seconds to 1 minute, until lightly browned.
  3. Add the mushrooms and turn the heat up and fry for 2 to 3 minutes, until the mushrooms have absorbed all the oil and butter.
  4. Reduce the heat and sprinkle over a little salt. This will help to release the mushroom juices into the pan. Put a lid on the pan and leave to cook for a few minutes.
  5. When the mushrooms have started to release their juice, turn the heat up and stir constantly for 3 to 4 minutes until most of the juice has evaporated.
  6. Add a squeeze of fresh lemon juice and a little black pepper. (You probably won't need any more salt, as you have already salted the mushrooms).
  7. Stir in the parsley and serve warm.


  • Replace some of the cultivated mushrooms with a mixture of wild mushrooms, such as wood blewits or chanterelles.
  • Prepare courgettes in the same way as the mushrooms, (although deseed them before frying). Fry together with a small, finely chopped onion, before adding the garlic. 


o cozinheiro este algarve said...

No time left to write my own post this evening having been experiencing the Marmaduke Scarlet tapas evening.
garlic mushroom Yum- never had this as tapas, must try.The introductory piece was my favourite read and yes I did try to "keep up" following your fathers escapades!!!!!

Marmaduke Scarlet said...

Whoops sorry! But thank you - that is a MASSIVE compliment. :)

I love garlic mushrooms and this is just so easy. This probably stems from my years as a vegetarian, when eating mushrooms was the best way to get any flavour in the face of some really unimaginative cooks!

I am glad you were able to keep up with my dear papa's escapades . . . you'll be at the top of the class when he appears in future tales (and he most certainly will be featuring again as he is the source of some really good material!)