Recipe:

Setas al Ajillo

by Chef Daniel Morduchowicz

A very simple recipe, success here depends on using proper technique: when to put salt, how much olive oil is used, learning to taste to adjust seasoning - including the amount of lemon juice

- Chef Daniel Morduchowicz

Recipe

Course
Tapa
Cuisine
Spanish
Total Servings
4
Calories Per Serving
393
Prep Time
10 min
Cook Time
10 min
Total Time
20 minutes

Ingredients

  • 400 gr crimini or white button mushrooms
  • 4 cloves of garlic minded
  • Good quality olive oil, enough to fill the bottom of the pan and then some more
  • 2 tbsp parsley
  • 2 tbsp lemon juice
  • kosher salt
  • bread pieces, to mop of the juices.

Instructions

  • Cut the mushrooms in half trough the stem. Just before using them wash them in a large bowl and rinse well.
  • Heat up the olive oil in a large pan.
  • Place the mushrooms cut side down so they will brown deeply. Make sure not to crowd them, as we want them to cook quickly. Putting too many mushrooms in your pan will cause them to release too much water at the beginning, which will steam them instead of deeply caramelizing them.
  • As your mushrooms cook they will shrink, as water will be evaporating rapidly at the high heat. If your pan is not large enough, leave your first batch of mushrooms in the pan but move them to the sides, to make room for your second and subsequent batches. Check the underside of the mushrooms to see how deeply they have browned.
  • When all your batches of mushrooms have been cooked, turn off the fire. Add the garlic and shake your pan, forcefully enough that the mushrooms will flip as they hit the round side of your pan.
  • Add the lemon juice, parsley and salt, all of these a little at a time.
  • Taste with a piece of bread and adjust seasoning.
  • Serve on a large platter with all the juices, and the bread spread on the sides.

Notes

  • Because this is a very simple dish, attention to detail is very important. Choose the best ingredients you can get and treat them with care and respect.
  • The basic ingredients work with many other foods: garlic, olive oil, parsley, lemon juice. A great combination of flavors, great with shrimp, gigante beans and many more.
  • We don’t salt at the beginning to prevent the mushrooms from releasing too much water. We want them to brown deeply and quickly.
  • The olive oil is part and parcel of the sauce. Don’t skimp on it, and use a good quality olive oil. Your tastebuds will thank you!
  • Make sure not to crowd your pan. If necessary, cook in batches but do not remove the mushrooms that have browned. Instead, push them to the sides of the pan.
  • The bread can be used many ways. My preferred one is to eat the mushrooms with a toothpick, and the bread to mop up the juices.

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