Garlicky Wild Mushroom Sauté
Cautiva Capote, the cook at the Amory family's Andalusian estate, Arenales, used to take Victoria Amory mushroom hunting during the autumn, then make this hot tapa with the wild varieties they collected. A mix of mushrooms from the supermarket sautéed in olive oil with garlic, crushed red pepper and parsley would be delicious any time of the year.Plus: More Appetizer Recipes and Tips
February 2005
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Recipe Summary
Ingredients
Directions
Serve With
Toasted sliced baguettes.
Suggested Pairing
Bridge all the flavors in the three tapas with either a tangy white that's not too fruity or aggressive, or a fresh fino sherry; both will marry well with the shrimp cakes, layered vegetable tortilla and earthy mushrooms.