📝 About This Recipe
Transport your senses to a bustling tasca in Madrid with this classic Spanish tapa, where earthy mushrooms are bathed in a luxurious, golden garlic-infused olive oil. This dish is a masterclass in simplicity, relying on the high-quality emulsion of Spanish extra virgin olive oil, dry sherry, and a hint of chili heat to create a sauce that demands to be mopped up with crusty bread. It is a rustic, aromatic, and deeply savory experience that captures the heart of Mediterranean soul food.
🥗 Ingredients
The Mushrooms
- 500 grams Cremini or Button Mushrooms (cleaned and halved (or quartered if very large))
- 1/2 tablespoon Lemon Juice (to toss with mushrooms to prevent browning)
The Aromatics
- 1/3 cup Spanish Extra Virgin Olive Oil (use high-quality oil as it forms the sauce)
- 8-10 pieces Garlic Cloves (thinly sliced into 'chips')
- 1-2 pieces Guindilla Pepper or Dried Cayenne (dried, sliced into rings; adjust for heat preference)
The Sauce and Seasoning
- 3 tablespoons Dry Sherry (Fino or Manzanilla) (adds authentic Spanish depth)
- 1/4 teaspoon Smoked Spanish Paprika (Pimentón de la Vera) (sweet or bittersweet variety)
- 1 teaspoon Sea Salt (to taste)
- 1/2 teaspoon Freshly Ground Black Pepper
For Garnish
- 1/4 cup Fresh Flat-Leaf Parsley (finely chopped)
- 1 loaf Crusty Baguette or Pan Rústico (for serving/dipping)
👨🍳 Instructions
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1
Clean the mushrooms using a damp paper towel or a soft brush to remove any grit. Avoid soaking them in water, as they act like sponges and will become soggy.
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2
Trim the very ends of the mushroom stems and cut the mushrooms into halves or quarters so they are all roughly the same bite-sized thickness. Toss them gently with the lemon juice.
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3
Peel the garlic cloves and slice them into very thin, uniform slivers. This ensures they cook evenly and release maximum flavor into the oil.
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4
In a large, heavy-bottomed skillet (or a traditional clay 'cazuela'), add the extra virgin olive oil over medium-low heat.
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5
Add the sliced garlic and the dried chili to the cold oil. Slowly heat the oil until the garlic begins to sizzle gently. This cold-start method infuses the oil deeply without burning the garlic.
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6
Once the garlic turns a very pale golden color (about 3 minutes), increase the heat to medium-high.
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7
Add the mushrooms to the pan. Do not crowd them too much; they should ideally be in a single layer to ensure they sear rather than steam.
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8
Sauté the mushrooms for 5-6 minutes, stirring occasionally, until they have released their moisture and turned a beautiful golden brown.
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9
Sprinkle the smoked paprika over the mushrooms and stir quickly for 30 seconds to toast the spice without burning it.
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10
Deglaze the pan by pouring in the dry sherry. The liquid will bubble and steam vigorously. Use a wooden spoon to scrape up any browned bits from the bottom of the pan.
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11
Continue to cook for 1-2 minutes until the sherry has reduced by half and emulsified with the oil to create a glossy sauce.
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12
Remove the pan from the heat. Season generously with sea salt and black pepper.
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13
Stir in the freshly chopped parsley, ensuring the mushrooms are well coated in the herb-flecked oil.
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14
Transfer to a warm serving dish or serve directly from the cazuela while the oil is still sizzling. Serve immediately with plenty of bread.
💡 Chef's Tips
Never wash mushrooms under running water; a damp cloth is all you need to keep them from becoming waterlogged. Use a high-quality Spanish olive oil—since the oil is essentially the sauce, its flavor profile is critical to the dish. Don't rush the garlic; if it turns dark brown or black, it will become bitter and ruin the delicate flavor of the mushrooms. If you don't have sherry, a very dry white wine like Pinot Grigio or Sauvignon Blanc is a suitable substitute. For an extra velvety sauce, add a small knob of cold butter right at the end when you add the parsley.
🍽️ Serving Suggestions
Serve with a chilled glass of Fino Sherry or a crisp Spanish Albariño wine. Provide a basket of warm, crusty sourdough or a French baguette to soak up every drop of the garlic oil. Pair alongside other classic tapas like Gambas al Ajillo (garlic shrimp) or a Spanish Tortilla. Serve as a sophisticated side dish for grilled ribeye steak or roasted chicken. Add a few slices of Jamón Ibérico on the side for a salty, savory contrast.