• 30minutes
  • 119calories

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Nutrition Info . . .

NutrientsProteins, Lipids, Cellulose
VitaminsA, B3, B9, B12, C, D
MineralsSelenium, Zinc, Copper, Natrium, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1/2 lb mushroom

  2. 3 tablespoons olive oil

  3. 2 medium garlic cloves , finely chopped

  4. 1 1/2 tablespoons all-purpose flour

  5. 1 cup beef broth

  6. 1/2 dried hot red chili pepper, seeded and cut into 3 pieces

  7. 2 tablespoons finely chopped parsley

  8. 2 teaspoons freshly squeezed and strained lemon juice

  9. salt

Instructions Jump to Ingredients ↑

  1. Trim off any tough ends of the mushroom stems. Wipe the mushrooms clean with dampened paper towels. If the mushrooms are large, halve or quarter them. Set aside.

  2. In a medium-sized heavy skillet or fire proof casserole heat 2 Tablespoons of the oil over medium high heat. Add the garlic and sauté, stirring, until barely golden; do not let it brown. Immediately remove the pan from the heat and stir in the flour until smooth. Return to the heat and cook, stirring, 1 to 2 minutes. Gradually stir in the broth. Add the chili pepper, 1 Tablespoon of the parsley, the lemon juice, and salt and cook, stirring, until the sauce is thick and smooth. Remove from the heat and set aside.

  3. In a medium sized, heavy skillet heat the remaining 1 Tablespoon oil over high heat. Add the mushrooms and sauté, stirring frequently, until they are lightly browned. Add the mushrooms to the sauce and simmer 5 minutes. Taste and adjust the seasoning.

  4. Transfer to a heated serving bowl. Sprinkle with the remaining 1 Tablespoon parsley and serve at once as a tapa. Makes 4 servings.

  5. The International Appetizer Cookbook.


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