This is not the original recipe I had planned to post today, but a friend of mine just reminded me that exactly a year ago today, we left to spend a semester abroad in Madrid, Spain. So, in honor of that journey, I decided to switch it up a bit and let you all enjoy a taste of Spain with these red wine and garlic mushrooms.
Versions of these mushrooms make an appearance on many of the menus in tapas bars around Madrid. Red wine and garlic represent two of the three food products that are so prevalent in Spanish life and cooking (the third being olive oil). These mushroom embody that garlicky flare that is common in Spanish food, but they won’t make you break a sweat in the kitchen (and that is always a plus in my book).
I know it sounds like an overused cliché, but I cannot believe how fast time has flown by. It seems like just a month ago that I left for my adventure in Spain and postponed my life here. And although I was freaking out (to put it lightly) the night before I was set to leave, I am so happy that I took a leap of faith and decided to go.
Even though I was happy to come home and resume my life here, there will always be a part of me that longs to go back to my home in Madrid.
red wine and garlic mushrooms
Makes 4 servings
2 tablespoons butter
1 tablespoon olive oil
2-3 cloves garlic, minced
¼ cup red wine
16 oz. mushrooms (I used cremini, but you can use whatever kind you want)
2 tablespoons fresh squeezed lemon juice
2 tablespoons chopped parsley
Heat butter and olive oil in a skillet over medium heat. Once butter is melted and begins to bubble, add in garlic, stirring frequently, until it turns just golden, about 30 seconds to 1 minute. Stir in red wine and return mixture simmer.
Add in mushrooms and toss to coat with sauce. Cover and simmer on medium-low heat for 15 minutes. Remove lid, season with salt and pepper, and continue cooking on medium-low heat for an additional 5-8 minutes, until the mushrooms are cooked through and the bottoms are golden.
Drizzle with lemon juice and sprinkle parsley over the top.
Source: Slightly adapted from Bev Cooks