Champiñones

Champiñones is Spanish for mushrooms, and believe it or not this is a very popular tapa!  Moreover, it is sooo easy to make and sooo good and healthy that from now on you´ll include it in every tapas dinner!!  Remember when I told you about the picaeta? We used it in for the pork loin montaditos (see recipe here), but I´ll just refresh your memory… It´s simply a mix of chopped parsley and garlic that we add to lots of tapas to magnify the flavors.  So before you say that you don´t like mushrooms, you have to try them cooked like this! I know tons of people who don´t like mushrooms but they´ll eat them when served with picaeta.

 

  

Here´s what you´ll need:

MATERIALS

-  Strainer to clean mushrooms

-  Frying pan

-  Serving plate or bowl

INGREDIENTS

-  Mushrooms (I typically use an 8 oz tray for a dinner of 4, if there are going to be other tapas)

-  Salt

-  Parsley (2-3 full tbsps.)

-  Garlic (2-3 cloves)

-  Olive oil

HOW TO PREPARE IT:

1. Start by rinsing and cleaning the mushrooms so they have no dirt or brown spots.

 

2. Drain and cut them in ¼ inch slices.

 

3. Chop 2-3 garlic cloves and about 2-3 tbsps. of fresh parsley.

4. In a frying pan, heat up 2 tbsps. of olive oil and stir in the garlic and parsley (la picaeta).  Maintain a slow to medium heat so the garlic doesn´t burn.

5. When the garlic starts to become brownish add the sliced mushrooms and stir all the ingredients together.

6. The mushrooms will release quite a bit of water and it will take a few minutes for them to be cooked and the water to disappear.  Keep checking on it every few minutes until the broth is gone.

 

7. Arrange the mushrooms on a plate or bowl and serve warm.

Enjoy!