Mushroom Tapas (Setas con Ajo y Vino Blanco) Recipe

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  • 20 mins
  • Prep: 5 mins,
  • Cook: 15 mins
  • Yield: 4 Servings
Ratings (5)

“Setas” or mushrooms are very popular in Spain. Many people drive or walk out to the countryside and spend the day picking them, especially after an autumn rain. The Autumn is a great time for mushrooms and this dish is easy and quite delicious served with bread as a “tapa,” as an accompaniment to a beef, lamb or pork roast, steak or chops.

What You'll Need

  • 12-14 large mushrooms, such cremini or white mushrooms
  • 3 large cloves of garlic
  • 4-6 tablespoon virgin olive oil
  • 3/4 cup (177 milliliter) dry white wine
  • salt to taste

How to Make It

  1. Place fresh mushrooms in a colander and place under running cold water to remove any dirt. Trim the stems. Slice.
  2. Peel the garlic cloves and mince.
  3. Place a large open frying pan over medium heat and pour in 4-6 tablespoons of extra virgin olive oil. When hot, add minced garlic. Before garlic browns, add sliced mushrooms and sauté for 2-3 minutes, stirring to coat mushrooms with oil, and mix with garlic.
  1. Pour in white wine and stir. Continue to cook another 5 minutes or so. Mushrooms will shrink and darken. Add salt to taste.
  2. Remove and serve immediately with a fresh baguette.