Serves 4 to 6
I like to use a mix of mushrooms when I prepare this dish. Many organic produce stores and other specialty grocery stores carry cultivated oyster and shiitake mushrooms year-round.Serve this dish either as a mezze with toast, as an accompaniment to vegetables or meats, or over ribbon noodles as a pasta course. For true Spanish flavor, add a splash of dry sherry (not sherry cooking wine—use the real thing) during the last minute or two of sautéing the mushrooms.
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Click here for the original article, Spanish Tapas Menu.
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