Ragut De Setas Recipe

Time30m

Serves4

Mushrooms sauteed with garlic, extra virgin olive oil, guindilla (add chorizo palacios for +3)

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Ingredients

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1
Clean the Mushrooms
Rinse the mixed mushrooms under cold water to remove any dirt. Pat them dry with a paper towel and slice them into thick pieces.
2
Prepare the Garlic
Peel the garlic cloves and slice them thinly.
3
Prepare the Guindilla Peppers
If using whole guindilla peppers, leave them intact for a milder flavor or slice them to release more heat.
4
Slice the Chorizo (Optional)
If you are adding chorizo, slice it into thin rounds.

5
Heat the Oil
In a large skillet or frying pan, heat the extra virgin olive oil over medium heat until it shimmers.
6
Sauté the Garlic
Add the sliced garlic to the hot oil and sauté for about 1 minute, stirring constantly to prevent burning.
7
Add the Mushrooms
Add the prepared mushrooms to the skillet. Stir well to coat them with the garlic oil, and sauté for about 5-7 minutes, until they are golden brown and tender.
8
Incorporate Guindilla Peppers
Add the whole or sliced guindilla peppers to the pan, along with salt and black pepper to taste. Cook for an additional 2-3 minutes, allowing the flavors to meld.
9
Add Chorizo (Optional)
If using chorizo, add the sliced pieces to the pan and cook for another 3-4 minutes until the chorizo is heated through and slightly crispy.
10
Serve
Remove from heat and serve hot as a tapas dish or as a side. Garnish with fresh parsley if desired.