← Nouns Cooking · Spanish

Ingredients

• 4 tbsp extra virgin olive oil
• 500 g button or chestnut mushrooms, halved or quartered
• 5 cloves Garlic, thinly sliced
• 1 guindilla or small dried chilli, crumbled (optional)
• 60 ml dry white wine or fino sherry
• ½ Lemon, juiced (optional)
• 1 handful Parsley, chopped
• salt and black pepper

Method

1. Heat the oil in a large frying pan over high heat. Add the mushrooms in a single layer and leave them alone for 2 min to brown, then toss and fry for 3–4 min more, until golden and their juices have cooked off.
2. Lower the heat to medium, add the garlic and chilli and stir for 1–2 min, until the garlic is fragrant and just turning gold.
3. Pour in the wine and let it bubble for 2 min, until reduced to a glossy sauce. Season with salt, pepper and a squeeze of lemon, if using.
4. Toss with the parsley and serve sizzling, ideally in a small earthenware dish, with bread.

Tips

• Crowding the pan steams the mushrooms; fry them in two batches if your pan is small.

Sources

Written in our own words after cross-checking these recipes:

Spanish Fiestas 196 flavors The Spanish Chef (Omar Allibhoy)