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Nutrition Facts
Serving Size 1 (276g) Recipe makes 2 servings The following items or measurements are not included below: 3 sticks parsley
Calories 243
Calories from Fat 190		(78%)
Amount Per Serving		%DV
	Total Fat 21.1g	32%
	Saturated Fat 2.9g	14%
	Monounsaturated Fat 14.8g
	Polyunsaturated Fat 2.5g
	Trans Fat 0.0g
Cholesterol 0mg		0%
Sodium 13mg		0%
Potassium 819mg		23%
Total Carbohydrate 10.2g		3%
	Dietary Fiber 2.6g	10%
	Sugars 4.2g
Protein 8.1g		16%
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Setas - Wild Mushroom and Garlic Tapas

Recipe #371616 | 20 min | add private note

⁽³⁾ RATE IT NOW Print Recipe

By: ThatSouthernBelle
May 12, 2009

"This seasonal mushroom dish, made here using wild setas, can actually be adapted to make a great tapa all year round." From notesfromspain.com Posted for ZWT 5. ------------------------------------------------------------------------------------------------------------- If you want to try adding even more flavour to this dish, you can fry some bacon or ham (serrano or parma) in the oil with the garlic (remember that the garlic will need less time than either of these ingredients.) If you can’t find wild mushrooms that you thing will be suitable, standard or button mushrooms will do just fine

SERVES 2 (change servings and units)

Ingredients

4 garlic cloves
3 tablespoons olive oil
1/2 kg wild mushroom (setas)
1/2 ml white wine
3 sticks parsley
salt (a generous pinch!)
pepper (optional)

Directions

1
Start by washing the mushrooms thoroughly, then place them in a sieve and let them dry for a while - if you need to cook them immediately, dry them a bit with a tea-towel. With the type of mushrooms I used, you can simply tear them into strips but if you use button mushrooms you need to slice them with a knife.
2
Put all the oil in a frying pan and wait till it starts to smoke. Add the garlic, which has been previously peeled and sliced roughly, and stir with a wooden spoon. When the garlic starts to brown add the mushrooms and stir them every now and again for 5 minutes. At this point add the wine and turn the heat down to medium. After another 5 to 10 minutes add the parsley and serve immediately.

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Featured Reviews for This Recipe

From: *Parsley*

On May 20, 2009

Delicious mushroom tapas! I used shiitake mushrooms and they were perfect for this recipe. Before the recipe was edited the amount of white wine read 12 1/2 ml, which converts to 1/2 cup, so I used 1/2 cup of white wine. Great flavor and texture. Thanx for sharing!

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From: Az G

On May 19, 2009

These were great mushrooms. I often make mushrooms in a wine sauce, but have previously always used red wine. This was an excellent and very enjoyable alternative. Thanks for sharing! Made for ZWT5.

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From: MarraMamba

On May 16, 2009

this is an amazing mushroom recipe. I used a combination of cinnamon caps and portobello. I actually sent my partner out to get wine bc i had forgotten it needed it, and it truly made a difference. (you might want to change the amount though, i had to guess since a 1/2 mil didn't make sense.

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