These mushrooms, from Claudia Roden’s fantastic book The Food of Spain, are served cold and make a great nibble to serve with drinks. Some bread and olives would be good too.
Wine Suggestion: Jono purchased a bottle of the delicious Valdespino Inocente Fino Sherry from a friend and this was the perfect Tapas dish to go with it.
Champiñones marinados – serves 4
- 500g button mushrooms
- juice of 1 lemon
- grated zest of ½ a lemon
- 5 tbsp extra virgin olive oil
- 2 tbsp chopped flat-leaf parsley
Wipe the mushrooms clean with some damp kitchen towel. Trim the stems and cut into halves or quarters.
Heat the mushrooms in a large, non-stick frying pan, over a medium heat for 10-12 minutes, stirring until they release their juices and the juices have evaporated.
Mix the lemon juice & zest with the oil and some salt and pepper in a wide, shallow bowl. Add the hot mushrooms to the bowl and mix well.
Cool, then cover and refrigerate for at least 5 hours (or you can make a day ahead). Serve at room temperature with the parsley sprinkled over.
(Original recipe from The Food of Spain by Claudia Roden, Michael Joseph, 2012.)
Jono & Jules do food & wine 
Leave a Reply