Appetizers, Vegetarian

Las Golondrinas Mushrooms

Some things are so tasty that they disappear before you take a picture! That’s what happened to these simple-to-prepare little bites I made last night. They are the perfect prelude to heartier fare, a little nibble that doesn’t leave you to full to enjoy dinner. The recipe is inspired by a dish I was served at Las Golondrinas, an unassuming tapas bar in the Triana neighbourhood of Sevilla. Our minds were blown by the flavours we tasted there, and the awesome sight of three women sending hundreds of little plates out of a kitchen the size of a closet.

Las Golondrinas Mushrooms
The mushrooms can be cooked well in advance and served at room temperature or reheated in the same pan you used to cook them. Top with the parsley aioli just before serving.

1 lb. fresh Mushrooms, rinsed clean
2 tablespoons Olive Oil
1/2 teaspoon Salt
1/2 cup Mayonnaise
1 clove Garlic, minced
2 tablespoons finely chopped Parsley

Place the mushrooms, olive oil and salt in a skillet with a cover and set over medium-high heat.After a few minutes, the mushrooms will begin to release a lot of liquid. Remove the cover and stir from time to time.

Meanwhile, make the parsley aioli. Stir together the mayonnaise, garlic and parsley in a small bowl and refrigerate.

After ten to fifteen minutes, the water will evaporate and the mushrooms will begin to sizzle. Stir frequently now as the mushrooms begin to take on a golden colour. When they are nicely browned, remove from the heat. Let cool a minute or two, then turn the mushrooms out onto a serving plate. Flip them so the cap side is down. Place a little aioli on the top of each stem, or just serve the aioli on the side.