Mushrooms with garlic make the perfect 'tapas' dish

Setas' or mushrooms are very popular in Spain. Many people drive or walk out to the countryside and spend the day picking them, especially after an autumn rain.  This dish is easy and quite delicious served with bread as a 'tapa'.

 

The humble button mushroom packs as many or more antioxidants than more expensive varieties. And with a few simple ingredients, it packs amazing flavour too.

Garlic mushrooms can be the perfect finger food
when served with tooth picks

Serves 4 as an accompaniment
1 1/2 tbsp olive oil (or combination of butter and oil)
2 garlic cloves, crushed
200 g/7 oz button mushrooms
2 tbsp white wine
1 tsp tomato purée
2 tsp fresh thyme leaves, plus extra for garnishing or substitute with 2 tbsp chopped fresh flat-leaf parsley
Salt and ground black pepper

 Gently fry the garlic in the oil for about 1 minute then add the mushrooms and toss to coat in the oil.
Stir the wine and tomato purée together and pour over the mushrooms, then add the thyme and season with salt and pepper.   Cook gently for 15 to 20 minutes, stirring occasionally until most of the juices have evaporated and the mushrooms are juicy and glossy but not wet. (this last step can be completed in a moderate oven.)
Transfer to a serving dish. Serve hot, warm or at room temperature, sprinkled with fresh thyme leaves.

Sautéed Mushrooms
Serves 4
1 1/2 tablespoon butter
1/2 teaspoon salt
2 tablespoon port
12 large white mushrooms, sliced

Melt butter in a sauce pan over moderately low heat. Add port and salt, swirling to combine. Add mushrooms and stir to coat them with the butter mixture. Cover pan and cook for 8 minutes.

Remove lid, raise heat and boil for several minutes until a little liquid is left (to use as a sauce.)  Delicious with steak.

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