Mushrooms in Parsley Sauce

Having just returned from a glorious vacation in Costa Rica, I was faced with an empty fridge and little inspiration. I went off to the supermarket without a plan (not something that I recommend but hey, life happens) and came home with a motley selection of whatever I didn’t realize I was craving. There was no rice nor beans in my cart–anyone who has visited a Latin American country knows that while delicious, rice and beans are served with breakfast, lunch and dinner–but plenty of vegetables. Mushrooms were on sale, so I bought two pounds and since they go bad the fastest, I decided to start with those.

Put a plate of sautéed mushrooms in front of me and watch them disappear. The most simple variation, cooked in a pan with a little olive oil and chopped garlic is plenty good. Throw in a splash of white wine and some chopped parsley and you’re golden.

This recipe for Mushrooms in Parsley Sauce from New Tapas: Culinary Travels with Spain’s Top Chefs by Fiona Dunlop is a slightly elevated version of sautéed mushrooms. They required one extra step but tasted several steps above the norm. They would be fantastic speared with toothpicks and eaten as part of a tapas spread but were also perfect served alongside a seared steak.

Enjoy!

Mushrooms in Parsley Sauce

Mushrooms in Parsley Sauce

 

Mushrooms in Parsley Sauce
Serves 8
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For the sauce
  1. 2 cloves of garlic, finely chopped
  2. leaves from a small bunch of Italian parsley, finely chopped
  3. salt and pepper, to taste
  4. 1/2 c white wine
For the mushrooms
  1. 1/2 c olive oil
  2. 6 cloves of garlic, minced
  3. 1/2 red chili pepper or 2 dry cayenne peppers
  4. 2 lb fresh white mushrooms, cleaned, halved or quartered depending on their size
  5. salt and pepper, to taste
  6. 1 Tbls all-purpose flour
Instructions
  1. Mix the ingredients for the sauce in a small bowl. Set aside.
  2. Pour the olive oil into a heavy saucepan, add the garlic and sauté over low-heat until tender.
  3. Add the chili pepper and mushrooms and increase the heat.
  4. Cook, stirring constantly, until the juice has been drawn out of the mushrooms. Season and continue to simmer on a moderately high heat for about 10 minutes, stirring occasionally, until the juice has evaporated.
  5. Sprinkle the flour over the mushrooms and stir to blend well. Remove from the heat and slowly add the sauce ingredients, stirring it in thoroughly.
  6. Return the pan to he heat and bring to a boil, stirring constantly. Simmer for five minutes, until you have a fairly thick sauce.
  7. Serve hot.
Adapted from New Tapas: Culinary Travels with Spain's Top Chefs by Fiona Dunlop
Adapted from New Tapas: Culinary Travels with Spain's Top Chefs by Fiona Dunlop
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