Vegan recipe: Spanish style garlic mushrooms (Spain)

This simple meat-free starter or supper showcases earthy autumnal mushrooms with a touch of Spanish heat.

Simple, tasty and a superb match with a beautiful bottle of vegan certified Parés Baltà Blanc De Pacs. 

INGREDIENTS

10 x large Paris or white mushrooms (cleaned and cut into quarters)

5 x garlic cloves (crushed)

3 x tbsp olive oil

2 x tbsp dry sherry

1 x tbsp lemon juice

1 x tsp pimenton picante or hot paprika

1/4-1/2 tsp of chilli flakes (to taste)

Salt and pepper

1 x tbsp fresh flat leaf parsley (to garnish)

METHOD

1. Heat oil in a heavy bottomed frying pan over a moderate heat until hot but not smoking.
2. Add mushrooms and stir for a few minutes to ensure the oil has coated them completely.
3. Add all other ingredients except parsley, cook for five minutes and taste to check seasoning and spice – adjust accordingly as desired.
4. Remove from heat, stir through parsley and serve.

Enjoy in the knowledge that your wine is as clean as your food, with a bottle of Parés Baltà Blanc De Pacs.