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Spanish Mushrooms

Posted by Susie Taylor on

3 tbsps Fino olive oil, 1⁄2lb mushrooms chopped, 4 garlic cloves chopped, 2 tsps lemon juice, 2 tsps Fino dark balsamic or Fino Arrope, 1⁄4 cup  vegetable stock, 1/2 tsp smoked paprika, 1⁄4 tsp chilli flakes, salt and peeper to taste - 1 tbsp  flat leaf parsley to garnish

In a sautè pan, heat the olive oil until hot but not smoking. Sautè the garlic for about 1 minute, being careful not to burn! Add the mushrooms and cook 1 minute. Add the remaining ingredients except for the parsley and simmer for 2 minutes. Garnish with the fresh parsley and serve immediately. Serve with lemon slices. Heaven is these mushrooms scooped up with crusty bread!


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