Despite an unpacked house and a very busy 9 month old, I can never pass up the chance to work with Mushrooms Canada. Professional yet personal, they embody what brand sponsorships should be. I mean, what company sends you a special birthday card in the mail?! Mushrooms Canada that’s who!
The Spanish really have food figured out. I can’t imagine anything better than a glass of wine alongside a spread of tapas. A meal made up of many ‘snacks’ is my kind of meal.
This version of the Spanish mushroom tapas, champiñones al ajillo, is a confit of mushrooms and garlic rather than the classic sautéed preparation. That means wonderfully tender mushrooms, creamy spreadable garlic and a ton of mushroom garlic oil for dipping. Just add crusty bread and wine. Buen apetito!
Prep Time: 5 minutes | Cook Time: 30 minutes | 4 servings
1 ¼ cup olive oil
1 lb. cremini mushrooms, cleaned and stems removed
½ tsp. red chili flakes
1 head garlic, cloves removed and peeled
½ tsp. sea salt
¼ cup chopped flat leaf parsley
1 tsp. lemon zest
1 tbsp. lemon juice
Heat ¼ cup oil in a large skillet over medium-high heat. Add mushrooms. Cook, shaking occasionally until a deep brown, about 5 minutes. Add chili flakes, garlic, remaining oil and sea salt. Once oil is bubbling, reduce heat to a gentle simmer and cook until mushrooms are tender, about 25 minutes.
Stir together the parsley, lemon zest and juice. Stir in 2 tbsp. oil from the mushrooms. Season to taste with salt and pepper.
Serve mushrooms warm in all or some of the oil. Drizzle with parsley sauce.
The mushroom garlic oil can be refrigerated for later use. Use in salad dressing or drizzle on pasta, pizza or just about anything!
I know I can never pass up a "meal made up of many snacks"and these mushrooms will no doubt play a starring role! Thanks, as always, to Kathy for sharing her mouthwatering recipes!!
Follow along with Kathy online at eatHalifax, and on Twitter, Facebook and Pinterest!