Tapas is on the menu in our galley tonight.
Simple, no-fuss tapas.
GARLIC ROASTED MUSHROOMS
what you will need
8 oz button mushrooms
2 tbsp capers
3 garlic cloves, smashed and minced
2 tbsp olive oil
3 tbsp butter
1/2 cup fresh minced parsley
1 tbsp fresh lemon juice
throwing it all together
Mix mushrooms, capers, garlic and olive oil together.
Spread on a heat proof dish.
I used a small ceramic pan that can be used on a barbecue.
Dot with butter and place in a preheated oven (425 ° F) or hot grill.
Stir every 5 minutes or so
and continue to roast until well browned.
Drizzle with fresh lemon juice and stir in parsley.
Serve with extra lemon wedges and crusty bread.
This was a meal in itself served with freshly baked Focaccia
and Snail Tapas (recipe here)
inspiration from Smitten Kitchen
…This homemade focaccia was amazingly easy,
with a crispy crust and a wonderful soft chewy interior.
I’m working on a way to make this without using a conventional oven
and will share it with you as soon as I have the details worked out.