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Garlic mushrooms with truffle oil

Comunidad de Madrid

Garlic mushrooms with truffle oil

Garlic mushrooms with truffle oil are easy to make and delicious! You can serve them with bread as tapa or you can use them as a side for your meat dishes.

Serves

4 as a starter

Preparation time

5 minutes

Cooking time

14 minutes

Allergens

Ingredients

  • 500 g seasonal mushrooms (portobello, chestnuts, shitakes, oysters)
  • 6 tbsp of La Española Pure Olive Oil
  • Salt and freshly ground black pepper
  • 6 cloves garlic, finely chopped
  • 2 sprigs of thyme
  • 100 ml dry white wine
  • 2 tbsp freshly chopped flat leaf parsley
  • 1 pinch of strips of lemon zest

To Serve:

  • Drizzle of La Española Truffle Oil
  • Shaving of Manchego cheese

Directions

  1. ​​​​​​Clean the mushrooms with a small brush or wipe with a damp cloth. Cut any large mushrooms into pieces. Heat a large frying pan over a medium-high heat, pour in the olive oil and fry the mushrooms for 8-10 minutes, season well with salt and pepper and fry for another 2 minutes.
  2. Add the garlic and thyme and stir well and cook for 2-3 minutes. Pour in the wine and flambé for 30 seconds, until reduced.​​​​​​​
  3. Stir in the parsley and lemon zest. Place in a serving dish and drizzle over the truffle oil. Scatter with the Manchego and serve immediately with crusty bread.