Snack, Tapas Spanish Fry
October 8, 2016
This mushroom tapa is one of my go to dishes when feeding a crowd. It is simple to prepare and packs a ton of flavour.
200g mushrooms, sliced
4 thyme, sprigs, leaves removed
1 tbsp olive oil
4 tbsp white wine
1 garlic, small bulb
1 bunch chives, small
Heat your oven to 180°C.
Wrap the bulb of garlic in aluminium foil with a little olive oil and cook in the oven for 20 minutes.
Allow to cool slightly before squeezing the soft cloves from the skin. Mix with the mayonnaise until well combined (to taste – you may not need all the garlic).
Place a frying pan over a high heat and add 1 tbsp olive oil.
When hot add the mushrooms and allow to colour for a minute before stirring. Cook for one more minute more, then add the wine.
Turn the heat to low. Season with salt and pepper, add the thyme and cover the pan with a lid. Cook gently for 10 minutes, then remove from the heat and allow to cool.
Slice the baguette into thin slices. Add 1tsp of garlic aioli and then layer some mushrooms on top. Garnish with a single chive.
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