This is a re-creation of a tapas dish I had in Portugal before travel came to halt and our worlds became lockdowns, social distancing and making too much cake. You can use any type of mushrooms you personally like. The original dish had divine Chanterelle mushrooms. but I could not get them in Malta at the time of making the recipe. However, I found Shimeji (beech) mushrooms with chestnut worked really well together. So these two seem to be widely available from stores and markets. It’s a lovely side dish to steak, on crusty bread, fancy breakfast and of course, as part of a tapas table of sharing plates. This served 3 of us as a tapas dish.
- 115g brown chestnut mushrooms, cleaned and sliced or quartered.
- 200g mixed Shimeji (beech) mushrooms, cleaned and cut away from the root. (leave then long)
- 100g Chanterelle mushrooms – optional
- 1 clove garlic, chopped finely (black or white garlic)
- 45-50g real salted butter
- dash olive oil
- Grated chilli to serve
- fresh coriander to serve
- Melt the butter with the oil over medium heat before adding the mushrooms.
- Coat the mushrooms in the butter. Add a little more if you need to.
- Add in the garlic and cook for about 5 – 8 minutes until the mushrooms have reduced and are coated in the butter and garlic.
- Give a season of salt and pepper and if you like you can grate a little chilli into the mixture. Toss in the pan.
- Serve with fresh coriander or parsley and grated or finely sliced chilli on top.
- Below is a shot of my garlic mushroom tapas and the ones that inspired the dish from a glorious lunch at Cafe Bento in Porto. They also used Chanterelle mushrooms too, which I couldn’t get here in Malta. But add them if you can get them.