Mushrooms in parsley sauce

Name: Mushrooms in parsley sauce (Champiñónes en salsa verde)
Cuisine: Spanish
Ingredients: ½ red chilli pepper or 2 dried cayenne peppers; 1 kg (2¼ lb) fresh, white mushrooms, cleaned and halved or guartered, depending on their size; 1 kg (2¼ lb) fresh, white mushrooms, cleaned and halved or guartered, depending on their size; salt and pepper to taste; 100 ml (3½ fl oz) virgin olive oil; 6 cloves garlic, minced; ½ red chilli pepper or 2 dried cayenne peppers; leaves from a small bunch of flat-leaf parsley, finely chopped; 100 ml (3½ fl oz) white wine; salt and pepper to taste; 1 tbsp flour; 2 cloves garlic, minced; leaves from a small bunch of flat-leaf parsley, finely chopped

Champiñónes en salsa verde

Preparation info

For
8
Tapas

Difficulty
Easy

Appears in

New Tapas

By Fiona Dunlop

Published 2002

About

Albur serves this tapa in a shallow terracotta dish - perfect for the juicy mushrooms and their green sauce. This dish is quite delicious and the ingredients are available all year round.

Ingredients

100 ml (3½ fl oz) virgin olive oil
6 cloves garlic, minced

Europe
Spain
Madrid
Starter
Vegan

Method

Mix the garlic, parsley, white wine, salt and pepper for the sauce in a small bowl and set aside.
Pour the olive oil into a casserole, add the garlic and cook gently until tender. Add the chilli pepper and mushrooms and increase the heat. Cook, stirring constantly, until the juice has been drawn out of the mushrooms. Season and continue to simmer over a moderat