Spanish Mushroom Salad

Author by : Ndesigns

Served in Spanish tapes bars, these little mushrooms are usually eaten with tiny forks and accompanied by glasses of sherry. They have a distinct flavors which is best on its own, and make an unusual first course with crusty bread or toast. Alternatively, they could form part of an antipasta table. Marinated capsicums can be bought at many delicatessens, otherwise just can grill your own, then peel them and cut into strips. Wild mushrooms, boletus, puffballs, and other varieties would be used in this dish in Spain. Serves 4 to 6.

Mushrooms

500 g (l lb) mushrooms, whole unless very large

olive oil

bare teaspoon cumin

squeeze of lemon juice

salt and pepper

2 pieces of marinated red capsicum, cut into strips

Dressing

2 cloves garlic, crushed

¼ cup olive oil

2 tablespoons lemon juice

black pepper and dash to cayenne a little salt

parsley, finely chopped

Method

Cut the stalks level with the mushrooms and have some oil heating in a large frying pan. Add the mushrooms, a few at a time, and cook for half a minute or until the outside is just sealed. (They don’t have to be soft as they will soften later in the marinade.) Remove to a bowl and while hot add the cumin, lemon juice and seasoning. This salad needs lots of seasoning to avoid tasting bland. Stir in the capsicum. Mix the dressing ingredients together and stir through. Marinate at room temperature for about an hour. Garnish with parsley. If there is too much juice you can strain it away. Eat the day it is made with some crusty bread. If kept too long it forms too much liquid.