© Copyright 1995-2017, Clay Irving <firstname.lastname@example.org>, Manhattan Beach, CA USA
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Recipe from: Halcyon Eve
Tapas recipe from Penelope Casas' Tapas: The Little Dishes of Spain. She recommends using wild mushrooms such as boletus or chantarelles, but she says you can use cultivated mushrooms too (either white or cremini). Leave the mushrooms whole if tiny; otherwise halve or quarter (depending on size). Times are estimated.
2 tablespoons extra virgin olive oil — a nice, fruity one
½ pound wild mushroom, brushed clean
salt, to taste
fresh ground pepper, to taste
1 garlic clove, minced
1 tablespoon minced flat leaf parsley
Heat oil in a skillet until very, very hot, but not smoking. Add mushrooms and sauté over high heat for 4 minutes, sprinkling with salt and pepper as they cook. Do not overcook or allow mushrooms to begin to release liquid. Toss with garlic and parsley and serve immediately.