Garlic mushrooms with rosemary salt
The classic tapa of mushrooms sautéed with garlic, to which the rosemary salt adds an aroma that goes very well with mushrooms.
20 min · Serves 4
Ingredients
- 500 g mushrooms
- 4 garlic cloves
- 4 tbsp olive oil
- 50 ml dry white wine
- 2 tbsp chopped fresh parsley
- 1 tsp Xalte Rosemary salt
- Bread to serve
Method
- 1Wipe the mushrooms one by one with a damp cloth or kitchen paper to remove any soil. Do not soak them, because they absorb water and then will not brown.
- 2Trim the dry end of the stalk and cut each mushroom into quarters; halve the very small ones. Peel the garlic and cut it into thin slices.
- 3Heat the oil over a high heat in the widest frying pan you have. When it is very hot, add the mushrooms in a single layer and leave them for 2 minutes without stirring so they start to brown.
- 4Sauté them for 5 to 6 minutes more, stirring now and then. They release water first; keep going until that water has completely evaporated and the mushrooms are golden.
- 5Lower the heat to medium, add the garlic and cook it for 1 minute, stirring all the time, until fragrant and just starting to colour. Pour in the wine and let it bubble for 2 minutes, until almost no liquid is left in the pan.
- 6Take the pan off the heat, sprinkle over the teaspoon of Xalte Rosemary salt and the parsley and stir. Serve the mushrooms very hot in a shallow dish, with bread to mop up the oil.
