Spanish mushrooms in tomato sauce
Spain on a Fork · ♥ 906 likes · 10.8K views · 7 min video
Read about mushrooms in the BrightCulinary Book
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Ingredients
Method
Techniques
- 450 g button mushrooms
Put the mushrooms in a colander and rinse under cold water for a few seconds only, so they do not absorb water.
Cleaning and trimming the mushrooms
Wipe the dirt off the mushrooms with paper towels and cut off the stems without fully removing them.
- 35 ml extra virgin olive oil
Heat a large fry pan over medium heat with the generous 2 tablespoons of olive oil.
Browning the mushrooms in a single layer
Add the mushrooms, mix to coat, then set them in a single layer and cook 2 minutes without moving them.
Mix, return to a single layer and cook another 2 minutes; repeat for 8 to 10 minutes total until lightly browned.
Season the mushrooms with sea salt and black pepper, mix, then remove them from the pan and set aside.
- sea salt
- freshly cracked black pepper
- 30 ml extra virgin olive oil
- 1 whole small onion
- 5 cloves garlic
- ½ g crushed red pepper flakes
In the same pan add 2 tablespoons of olive oil with the chopped onion, garlic and red pepper flakes and mix to coat.
- 15 ml sherry vinegar
Mix continuously 3 to 4 minutes until the onions are translucent, then add the sherry vinegar.
- 2½ g sweet smoked Spanish paprika
- 1½ g ground cumin
- 240 g tomato sauce
Add the paprika and cumin, mix quickly, then add the tomato sauce and season with sea salt and black pepper.
- sea salt
- freshly cracked black pepper
Mix and simmer 5 to 6 minutes until the tomato sauce has slightly thickened.
- 8 g chopped parsley
Return the mushrooms to the pan with the chopped parsley, mix and simmer 2 to 3 minutes until heated through.