"Better than Garlic Mushrooms" Spanish Mushrooms in Tomato Sauce

By Spain on a Fork · 30 min

Ingredients

Instructions

1. Rinse the mushrooms briefly under water in a colander, pat dry, wipe off any dirt, and trim the stems without removing them completely.
2. Heat 2 tbsp of the olive oil in a large frying pan over medium heat. Add the mushrooms, turning and laying them in a single layer every 2 minutes, until lightly golden brown, about 8 to 10 minutes. Season with salt and pepper, then remove and set aside.
3. In the same pan over the same heat, add the remaining 2 tbsp olive oil, then the onion, garlic and red pepper flakes, stirring constantly.
4. When the onion is translucent, after 3 to 4 minutes, add the sherry vinegar, paprika and cumin and stir quickly. Add the grated tomatoes, season with salt and pepper, and simmer.
5. When the tomato has slightly thickened, about 5 to 6 minutes, return the mushrooms to the pan with the parsley and simmer for 2 to 3 minutes.
6. Transfer to a large serving dish and serve.

Summarized from Spain on a Fork's video. Watch it for the details.

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