Mushrooms Ajillo

[Rachel Perlow]

Mushrooms Ajillo

Serves 2 as Sideor 4 as Appetizeror 6 as Amuse.

This is one of my favorite types of tapas. I've tried to recreate what we get served in the Spanish and Portuguese restaurants of Newark, NJ.

Ingredient Notes:

1) The Spanish Paprika is optional, but don't substitute "regular" paprika if you don't have it, it would be better to just leave it out.

2) Sherry can be substituted for the Spanish Brandy if you can't find it, but I don't think it flambes the same, you would just use it to deglaze the pan.

3) The amount of garlic is approximate, I use about 1/2 a head, you may want to use less.

• 8 Garlic Cloves, peeled & sliced
  
• 1/2 c Olive Oil, good quality
  
• 1 lb White Button Mushrooms, washed & sliced
  
• 1 tsp Smoked Spanish Paprika
  
• 1/2 tsp Salt, amount approximate, to taste
  
• 1/4 tsp Freshly ground Black Pepper
  
• 2 T Spanish Brandy
  
• Crusty Bread
  

Add Garlic and Olive Oil to a large cool pan (I use cast iron) and heat gently. When you first detect the garlic aroma, add the sliced Mushrooms and Paprika and turn up the heat. Saute 5-10 minutes, until the mushrooms are fully cooked and starting to get limp, but not to when they have lost too much moisture (use a long handled wooden spoon to keep everything moving). Add Salt & Pepper to taste.

To Flambe: Push the mushrooms towards the handle side of the pan. Holding the pan at a slight angle (empty side down), pour the Brandy (not directly from the bottle, have it waiting in a small ramikin) into the empty side of the pan. Allow the brandy to warm for a few seconds, then shift the pan to allow the flames to ignite the brandy fumes. As soon as it flames, stir the mushrooms around until the flames die down.

Serve with warm crusy bread to not lose a drop of the garlicy oil.

Keywords: Spanish/Portugese, Intermediate, Vegetarian, Appetizer, Side

( RG150 )