A plate of tapas* or appetizers hit the spot with this mushroom and garlic dish we discovered while in Spain and Portugal.
Bolets en All (Catalan)Champiñones al Ajillo (Spanish)
Cogomelos en Allo (Galician)
Cogumelos em Alho (Portuguese)
1 lb (450 g) small organic mushrooms
1/4 cup (60 ml) olive oil
3 chopped cloves of garlic
1/2 juice of organic lemon
2 Tbs. (30 ml) chopped parsley or cilantro
Catalan:
un. Wipe mushrooms with a damp cloth.
dos. Warm the oil over medium heat.
tres. Add garlic, cook 1 minute.
qatre. Add mushrooms, stir while cooking for 5 minutes.
cinc. Cook another 2 minutes, then stir in lemon juice and parsley/cilantro.
*Tapa means "cover" or "lid".
