“Setas” or mushrooms are very popular in Spain. Many people drive or walk out to the countryside and spend the day picking them, especially after an autumn rain. The Autumn is a great time for mushrooms and this dish is easy and quite delicious served with bread as a “tapa,” as an accompaniment to a beef, lamb or pork roast, steak or chops.
- Place fresh mushrooms in a colander and place under running cold water to remove any dirt. Trim the stems. Slice.
- Peel the garlic cloves and mince.
- Place a large open frying pan over medium heat and pour in 4 to 6 tablespoons of extra virgin olive oil. When hot, add minced garlic. Before garlic browns, add sliced mushrooms and sauté for 2 to 3 minutes, stirring to coat mushrooms with oil, and mix with garlic.
- Pour in white wine and stir. Continue to cook another 5 minutes or so. Mushrooms will shrink and darken. Add salt to taste.
- Remove and serve immediately with a fresh baguette.
|Nutritional Guidelines (per serving)|
|Total Fat||21 g|
|Saturated Fat||3 g|
|Unsaturated Fat||15 g|
|Dietary Fiber||1 g|