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mushrooms in garlic sauce

(3 ratings)
Northwestgal avatar
Recipe by
Vickie Parks
@Northwestgal
Renton, WA

This is one of Spain's most popular dish that you'll see featured at nearly all tapas bars. It's really delicious and so quick and simple to prepare. In Spain, it would be served with much more olive oil, and they're usually prepared and served in ceramic cazuelas, a type of crockery dish in which some meat-based and other hot tapas are cooked and served in the same dish (and the thick ceramic crocks help retain heat after it's served).

(3 ratings)
yield 8 (as tapas or appetizers)
prep time 10 Min
cook time 10 Min
method Saute

Ingredients For mushrooms in garlic sauce

  • 2 Tbsp
    extra virgin olive oil
  • 4 clove
    garlic, minced
  • 1 sm
    dried red chili, crumbled (or 1/4 to 1/2 teaspoon red pepper flakes)
  • 2 lb
    white button mushrooms (cleaned and stems removed), halved
  • 1/2 tsp
    salt, or to taste
  • 1/2 c
    fino sherry (or dry white wine)
  • 1 Tbsp
    fresh lemon juice
  • 2 Tbsp
    chopped fresh parsley

How To Make mushrooms in garlic sauce

  • 1
    Heat the oil over medium heat in a large, heavy nonstick skillet. Add the garlic and chili or red pepper flakes and cook for about 30 seconds.
  • 2
    When the garlic begins to sizzle, add the mushrooms and turn the heat to medium high. Cook, stirring, until they sear and begin to sweat, then sprinkle them with salt and add the white wine or sherry. Turn the heat down to medium, and continue to cook, stirring or tossing in the pan from time to time, until the mushrooms are tender, five to 10 minutes.
  • 3
    Stir in the lemon juice and parsley, taste and adjust seasonings, and remove from the heat. Serve immediately in heated ceramic dishes (to retain warmth), or serve on a platter with toothpicks inserted in mushrooms. This can be made several hours (or a day) in advance. Follow Steps #1 and #2. cover, and store in refrigerator. When ready to serve, re-heat gently and stir in the parsley and lemon when re-heating.
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