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After a rather hectic week at work, I received the good news that I will be spending a month in the Madrid office. I am looking forward to digging into all the fantastic dishes and soaking up some sun. To get into the spirit (and to avoid Spanish verb drills) this week’s recipe is dedicated to the humble button mushroom, which occupies a special place on any bar’s tapas menu.

Mushrooms, Garlic, ChilliThis recipe is from Claudia Roden’s The Food Of Spain, p230.

Mushrooms with Garlic

  • Gently wipe away any earth from the 250g of button mushrooms, rinse and trim the stems if necessary
  • Cut the mushrooms in half. Peel and slice 4-5 garlic cloves
  • Heat 4 tablespoons of olive oil in a frying pan, add the mushrooms, garlic and 1/2 teaspoon of chilli flakes
  • Sauté on a medium-high heat, stirring and turning them over
  • Add salt and pepper and 1 tablespoon of lemon juice
  • Lower the heat and cook uncovered for about 10-15 minutes, until the mushrooms are soft
  • Stir in 2 tablespoons of chopped parsley and serve

Chilli & Garlic MushroomsAlthough my trip is a few months away, I am already day dreaming of all the things I will do, see and best of all taste! Here a some photos, taken on my last work visit to Madrid.