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

ingredients:
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

directions:

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.

tips:

• 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.