#14 Hongos Recipe

Clean and prepare mushrooms

Wipe mushrooms with a damp paper towel or brush to remove dirt. Trim stems: slice crimini caps in quarters, remove shiitake stems and slice caps, and tear oyster mushrooms into bite-sized pieces. Aim for uniform bite-sized pieces so they cook evenly.

Mince aromatics

Peel and finely mince the garlic cloves and shallot (if using). Finely chop the measured parsley for mixing and garnish.

Heat pan

Place a large skillet over medium-high heat. Add olive oil and butter. Heat until butter foams and just begins to brown, about 1 minute.

Sear mushrooms

Add the prepared mushrooms in a single layer if possible (work in two batches if your skillet is small). Let them sear without stirring for 2–3 minutes to develop color. Then stir and continue to cook, stirring occasionally, until most of the moisture has evaporated and the mushrooms are golden brown, about 4–6 more minutes.

Add aromatics and spices

Reduce heat to medium. Push mushrooms to the side of the pan, add the minced shallot (if using) and garlic and cook 30–45 seconds until fragrant. Sprinkle smoked paprika, red pepper flakes (if using), salt and pepper over the mushrooms and stir to combine. Cook 30 seconds to bloom the spices.

Deglaze and finish

Pour the white wine or sherry into the pan to deglaze, scraping any browned bits from the bottom. Let the alcohol cook off for 1–2 minutes. Stir in the stock (dissolve into pan if concentrated), then add lemon juice and the 2 tablespoons chopped parsley. Cook another 1 minute to meld flavors and reduce slightly. Taste and adjust seasoning with more salt, pepper, or lemon if needed.

Remove mushrooms from heat. Transfer to a warm serving dish, drizzle with the optional extra-virgin olive oil, sprinkle the remaining tablespoon of fresh parsley, and serve immediately as a tapa or side. These are excellent served with crusty bread, grilled proteins, or as a topping for polenta or pasta.