We first had this in Sydney in a funny little tapas bar we used to go to called Capitan Torres. When we were in Spain we discovered that it was a staple of most traditional tapas bars. We liked the fact that you could use a plain cultivated mushroom and turn it into something with so much flavor.
2 tablespoons olive oil
300 g (10 1/2 oz) baby button mushrooms
pinch of salt
2 garlic cloves, sliced
1 golden shallot, sliced
2 tablespoons torn flat-leaf (Italian) parsley leaves
125 ml (4 fl oz/ 1/2 cup) dry white wine
125 ml (4 fl oz/ 1/2 cup) thickened cream
freshly ground black pepper, to taste
1 tablespoon toasted
fine dry breadcrumbs
Heat the olive oil in a heavy, cast-iron frying pan, then add the mushrooms and salt, making sure the mushrooms are lying flat on the base of the pan. Cook on a very high heat, turning frequently, until golden brown. Add the garlic, shallot and parsley and fry until starting to soften.
Take the pan off the heat and add the wine, cream and pepper, then return the pan to a high heat and reduce and caramelize the sauce (this can take about 4–5 minutes). When the sauce has thickened and is bubbling, pour the mushrooms and sauce into a bowl and top with the toasted breadcrumbs.
Recipe excerpted with permission from Eat at the Bar by Matt McConnell with Jo Gamvros, published by Hardie Grant Books October 2018.
Each week, The Splendid Table brings you stories that expand your world view, inspire you to try something new and show how food brings us together. We rely on you to do this. And, when you donate, you'll become a member of The Splendid Table Co-op. It's a community of like-minded individuals who love good food, good conversation and kitchen companionship. Splendid Table Co-op members will get exclusive content each month and have special opportunities for connecting with The Splendid Table team.
Donate today for as little as $5.00 a month. Your gift only takes a few minutes and has a lasting impact on The Splendid Table and you'll be welcomed into The Splendid Table Co-op.