Mushroom Tapas (Setas con Ajo y Vino Blanco) Recipe

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    20 min
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“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.
    4. Pour in white wine and stir. Continue to cook another 5 minutes or so. Mushrooms will shrink and darken. Add salt to taste.
    5. Remove and serve immediately with a fresh baguette.