Mushrooms With Spicy Spanish Sauce Food

CHAMPIñONES AL AJILLO | SPANISH GARLIC MUSHROOMS RECIPE

Steps:

• First, clean the mushrooms by cutting the base of the stem, and then gently wiping with a damp cloth. Once clean, slice the mushrooms from top to bottom.
• Place a frying pan over medium heat, and add the olive oil. When the oil is hot, add the finely sliced garlic cloves and the cayenne peppers.
• Once the garlic starts to turn golden, add the mushrooms to the pan, along with the white wine and a pinch of salt. After the wine is reduced and absorbed by the mushrooms, leave the pan on the heat for five minutes more and then remove from heat.
• Serve the mushrooms hot, garnished with the parsley and another pinch of salt.

MUSHROOM SAUCE FOR PASTA

Steps:

• In a sauce pan over medium heat cook the onions, green pepper, red pepper, mushrooms and butter until mushrooms are tender. Stir in the cream of chicken sup and milk. Cook until smooth.

SPICY MUSHROOMS

Steps:

• Broil 2 halved plum tomatoes, 2 seeded jalapenos (both skin-side up) and 4 unpeeled garlic cloves until charred, 6 minutes. Peel the garlic and chop with the vegetables. Saute 1/2 cup minced onion and 1/2 pound sliced mushrooms in olive oil with salt to taste, 8 minutes. Add the tomato mixture, 1/2 cup chicken broth and some chopped parsley; cook 5 minutes. Stir in the juice of 1 lime.

SPICY SPANISH MARINATED MUSHROOMS

Steps:

• Sauté garlic, onion in oil about 10 minute until onion is soft.
• Add broth, pepper flakes, cloves and tomato sauce and boil 3 minutes. Simmer covered for a half hour, stirring occasionally.
• Add salt and pepper.
• Pour mixture over the whole mushrooms and marinate overnight in refrigerator.
• Stir a few times while marinating.

SPICY SPAGHETTI WITH GARLIC MUSHROOMS

Steps:

• Heat 1 tbsp oil in a pan, add the mushrooms, then fry over a high heat for 3 mins until golden and softened. Add the garlic, fry for 1 min more, then tip into a bowl with the parsley. Add the onion and celery to the pan with the rest of the oil, then fry for 5 mins until lightly coloured.
• Stir in the tomatoes, chilli and a little salt, then bring to the boil. Reduce the heat and simmer, uncovered, for 10 mins until thickened. Meanwhile, boil the spaghetti, then drain. Toss with the sauce, top with the garlicky mushrooms, then serve.

SPANISH MUSHROOMS IN GARLIC SAUCE (TAPAS)

Steps:

• 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.
• 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.
• 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.
• Transfer to a heated serving bowl. Sprinkle with the remaining 1 Tablespoon parsley and serve at once as a tapa. Makes 4 servings.
• The International Appetizer Cookbook.

SAUSAGE AND MUSHROOMS WITH PASTA IN SPICY SAUCE

Steps:

• Prepare pasta according to instructions on package.
• Saute mushrooms in non-stick skillet using Pam spray or equivalent. You'll probably have to do this in batches. Sprinkle a tiny pinch of nutmeg on the mushrooms while cooking.
• In another skillet, concurrently saute the sausage slices until lightly browned on each side.
• Add each batch of mushroom and sausage to a large bowl until the other components are ready.
• Pour the sauces into a sauce pot, add the red pepper flakes, and heat over medium heat, stirring often, until bubbling.
• Add the meat, mushrooms, and olives to the sauce. Stir frequently until bubbling again.
• Place drained pasta in pasta bowls, and ladle sauce over the top.

10 MINUTE MUSHROOM SPAGHETTI SAUCE

Steps:

• Heat oil; brown garlic, onion, mushrooms and parsley.
• Add all other ingredients.
• Simmer 10 minutes.

MUSHROOMS WITH SPICY SPANISH SAUCE

Steps:

• Add anchovies, garlic, paprika, parsley and olive oil to food processor or mini-chop and pulse to combine. (Add water if needed to process until mixture resembles pesto.) Reserve.
• Heat a large skillet over high heat. Add oil then mushrooms and sauté until mushrooms have softened and are turning golden, about 3 to 5 minutes. Reduce heat to medium-low and stir in Spanish sauce. Cook together until sauce is hot. Remove from heat and season to taste with salt and pepper.
• Toast bread and place on individual serving plates. Brush with any sauce left in skillet. Divide mushroom mixture into 4 and heap onto toast. Toss arugula with balsamic and olive oil and surround toasts with salad. Sprinkle everything with a little Maldon salt.