|Nutritional Guidelines (per serving)|
|Servings: 12 to 14 Setas (4 Servings)|
|Amount per serving|
|% Daily Value*|
|Total Fat 21g||26%|
|Saturated Fat 3g||14%|
|Total Carbohydrate 14g||5%|
|Dietary Fiber 1g||5%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
“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.