Castilla La Mancha, Spanish Recipes, Tapas Ideas & Recipes

Mushrooms Grilled with Garlic and Parsley

by

Mushrooms make for ideal light meals. As we have explored previously, there are many varieties of mushrooms in Spain.

But here we simply use the most commonly available mushrooms in Spain. A recipe for setas a la parilla (mushrooms grilled with garlic and parsley.

Ingredients

500 grams of open capped wild or cultivated mushrooms
1 tablespoon of olive oil
2 garlic cloves, finely chopped
1 tablespoon of dried oregano
2 tablespoons of finely chopped fresh parsley
Salt and black pepper

Preparation

Shake the mushrooms to evacuate any unwelcome, and less than tasty, residents! Wipe the caps but do not rinse or peel. Trim off the stalks close to the base. Heat the griddle or babrbecue. Trickle the mushrooms with a little olive oil and salt lightly. Place them on the griddle or barbecue, cap side to the heat. Grill fiercely until the juices pool in the gills. Sprinkle the gills with the garlic, oregano and parsley, and plenty of black pepper. Cook for another couple of minutes. Serve on thick slabs of toasted sourdough bread to catch the juices.

0
About Writer, TV producer & author of a guidebook to the 100 best tapas bars in the Spanish city of Granada. He's produced food & travel programmes for UK broadcasters. He's written for newspapers and magazines in the UK and Spain. He's travelled all over Spain tasting tapas - all in the name of research, he insists.

Leave a Reply

— required *

— required *