As the weather begins to warm up it is the perfect time to think about eating outside. I can’t think of a better way to enjoy spring than eating tapas with a good glass of wine.
The word tapas means “cover” in Spanish. Tapas were invented in Andalusia which is in the south of Spain. In this wine-making region, it is the custom to place a saucer on top of a glass of wine in order to keep the little fruit flies out. A small amount of food, tapas, is placed on top of the saucer to help attract clients to the wine bar. In some tapas bars, Spanish champiñones al ajillo are served in small, shallow bowls along with toothpicks.
I like to serve these garlicky mushrooms as a vegan appetizer with plenty of crusty bread to sop up the delicious juices. Pair this dish with your favorite bottle of central coast Chardonnay and celebrate spring!
1 tablespoon + ½ teaspoon extra virgin olive oil
5 cloves garlic (peeled and sliced thin)
20 fresh Cremini mushrooms (cleaned and quartered)
1 tablespoon flour
½ cup vegetable broth
½ cup dry sherry
¼ teaspoon red pepper flakes
2 tablespoons chopped parsley
Heat 1 tablespoon of oil in skillet over low heat. Add garlic, and cook 1 minute or until transparent. Add mushrooms, and cook 10 minutes without stirring. Remove mushrooms and garlic from the pan and set aside.
To the pan, add the ½ teaspoon of oil and the flour and cook for approximately 1 minute, stirring constantly. Slowly whisk in broth and sherry and cook until the roux is smooth. Return the mushrooms and garlic to the pan, add the parsley and pepper flakes and cook for another 2 minutes, or until flavors blend. Season with salt and pepper, if desired, and serve hot.