Home Cooking: Surtidos de Setas
by Indunil Ranaviraja on October 20, 2005 in Culture
When you look at a menu, do you scan to see if a mushroom dish is available?! I do! I love mushrooms be it cultivated or wild and I love tapas.
From my years of enjoying both mushrooms and tapas, this re-creates my favorite mushroom tapa dish to enjoy with family and friends at home. I hope that you will enjoy the dish as much as we do.
Surtidos de Setas (Sautée of Wild Mushrooms)
Preparation time - 30 minutes
Ingredients:
1 lb. of assorted fresh wild and cultivated mushrooms
3 tbs. olive oil
1 tbs. butter
2 garlic cloves minced
2 shallots minced
Splash of your favorite white wine
¼ tsp. red chilli pepper flakes or ground black pepper to taste
2 tbs. finely chopped parsley
2 tsp. freshly squeezed lemon juice strained
Wipe mushrooms with dampened paper towels and trim of any tough parts. Quarter mushrooms or slice thickly and set aside.
Choose a heavy skillet that can hold mushrooms without overcrowding. Heat 2 tbs. of olive oil over medium heat and add the minced garlic and shallots and sauté, stirring, until barely golden (do not let it get brown as the dish will taste bitter).
Add 1 tbs. butter to the pan, stir, and then add the mushrooms - cook over high heat for about 3 minuets until the mushrooms are browned. Mix in red or black pepper. Deglaze with a splash of white wine once the mushrooms are sufficiently browned. Once most of the liquid evaporates, add lemon juice and salt to taste. There should be enough liquid to serve as soaking juices for dipping bread but it should not be soupy. If there is too much liquid, lower heat and stir in ¼ tsp. of corn starch mixed with 2 tbs. of cold water until desired consistency is achieved.
Remove from heat, and stir in parsley and remaining olive oil. The dish is ready to be served!
Serving suggestion: Serve with crostini spread with goat cheese or serve with lightly toasted slices of crusty baguette to soak in the juices accompanied by slices of manchego cheese (Spain’s famous sheep’s milk cheese).
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