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.
Contributing editor Susan Belsinger of Brookeville, Maryland, cooks up an astounding array of delicious herbal recipes, articles, books and lectures.
Click here for the original article, Spanish Tapas Menu.
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