Spanish Mushrooms In Garlic Sauce (tapas)

Total Time: 30 mins Preparation Time: 15 mins Cook Time: 15 mins

Ingredients

• Servings: 4
• 1/2 lb mushroom
• 3 tablespoons olive oil
• 2 medium garlic cloves, finely chopped
• 1 1/2 tablespoons all-purpose flour
• 1 cup beef broth
• 1/2 dried hot red chili pepper, seeded and cut into 3 pieces
• 2 tablespoons finely chopped parsley
• 2 teaspoons freshly squeezed and strained lemon juice
• salt

Recipe

• 1 trim off any tough ends of the mushroom stems. wipe the mushrooms clean with dampened paper towels. if the mushrooms are large, halve or quarter them. set aside.
• 2 in a medium-sized heavy skillet or fire proof casserole heat 2 tablespoons of the oil over medium high heat. add the garlic and sauté, stirring, until barely golden; do not let it brown. immediately remove the pan from the heat and stir in the flour until smooth. return to the heat and cook, stirring, 1 to 2 minutes. gradually stir in the broth. add the chili pepper, 1 tablespoon of the parsley, the lemon juice, and salt and cook, stirring, until the sauce is thick and smooth. remove from the heat and set aside.
• 3 in a medium sized, heavy skillet heat the remaining 1 tablespoon oil over high heat. add the mushrooms and sauté, stirring frequently, until they are lightly browned. add the mushrooms to the sauce and simmer 5 minutes. taste and adjust the seasoning.
• 4 transfer to a heated serving bowl. sprinkle with the remaining 1 tablespoon parsley and serve at once as a tapa. makes 4 servings.
• 5 the international appetizer cookbook.