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