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 Mushrooms in Garlic Sauce
(Champiņones al Ajillo)
5 tablespoons olive oil
5 garlic Cloves, peeled
450g (1 pound) fresh mushrooms, cleaned and cut into thick
slices
1/2 dried chili pepper, seeds removed
1 dl (1/2 cup, 4 ounces) dry sherry
Salt
2 tablespoons fresh parsley, chopped
Heat oil in skillet over medium heat and add garlic. When
garlic begins to brown, add mushrooms all at once. Stir and
cook until almost done. Add red pepper and dry sherry. Bring
to boil for one minute. Lightly salt. Sprinkle with chopped
parsley and serve. (The pepper is not meant to be eaten)
Recommended reading
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My Kitchen in Spain: 235 Authentic Regional Recipes Celebrating Vibrant
Regional Flavors - Janet Mendel
This collection of authentic recipes from Spain includes such specialties
as gazpacho and several versions of paella, as well as lesser known dishes,
highlighted by rich culinary, cultural and historical information. |
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