This is one of the most popular hot tapas served in bars in Spain. It is served steaming hot in little individual casseroles with slices of crusty bread. I’ve adapted the recipe for six people: Make it in one large casserole and serve it either as part of a “tapa dinner” or as a wonderful first course. It would also make a delightful light lunch, preceded by a gazpacho or salad and served with cheese, bread, and wine.
Serves 6
• 2 lbs. fresh mushrooms
• 4 Tbs. butter
• 6 to 7 cloves garlic, chopped
• ¾ cup chopped parsley
• 1 cup dry white wine
• salt and fresh-ground black pepper to taste
1. Wash the mushrooms and trim the dry ends off the stems. If the mushrooms are large, halve or quarter them. Melt the butter in a skillet or fireproof casserole and sauté the chopped garlic in it quickly, just until it shows the slightest bit of color. Add the mushrooms and parsley and sauté them over high heat, stirring frequently, until the mushrooms begin to release water—just a few minutes. Add the white wine, some salt and fresh-ground black pepper, and cover the skillet or casserole.
2. Simmer the mushrooms in the wine until they are quite tender, correct the seasoning, and serve hot in preheated bowls or individual casseroles.
