- 1/4 cup Italian flat-leaf parsley, rinsed, dried, and minced
- 5 cloves of garlic, minced or pressed through a garlic press
- Pinch of thyme, chopped
- 6 tablespoons golden Spanish olive oil (not green, grassy Tuscan olive oil, which tastes divine on salads and greens but is not as ideal for cooking this dish)
- 1 pound whole, fresh organic mushrooms (cremini, button, etc.), with the stems removed so the cap forms a hollow "bowl"
- Sea salt
- Freshly ground black pepper
- Splash of Spanish red wine
1. In a bowl, combine the parsley with the garlic and thyme, and add 4 generous tablespoons of the olive oil. Set aside at room temperature for about an hour (or, even better, refrigerate overnight to give flavors a chance to marry).
2. Heat a heavy skillet (or griddle) over medium heat. Add the remaining oil and spread over the bottom by tilting the skillet. Put the mushroom caps gill-side-down on the hot pan surface. Brown, then turn over (gill-side-up) and cook until tender. Sprinkle sea salt and pepper over the mushrooms and add a splash of red wine to the pan. Let it simmer. Liquid will fill the mushroom caps; take care to conserve this as you transfer the mushrooms, one at a time, to a serving dish.
3. Top each mushroom with a healthy dollop of the parsley-garlic sauce and serve immediately with crusty bread to sop up the sauce.
Want more tapas recipes? Check out our Spanish Red Onion and Orange Salad, Catalan Style Tortilla, Festive Sangria, and Apple Plum Brandy Cake