Champiñones al Ajillo/Mushrooms Sautéed with Garlic

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This is a favorite tapa in Spanish bars. Some tapa bars specialize in seasonal wild mushrooms—chanterelles, boletus and more. The recipe can be adjusted to use any wild or cultivated mushroom, although the timing will differ depending on the variety. For instance, boletus give out a lot of water and need longer sautéing than cultivated white mushrooms. Serve the mushrooms as a tapa, with bread or heaped on toasts; or as a starter, piled into vol-au-vent pastry shells, or as a side dish (sensational alongside steak). Leftovers? Add cream, reheat and serve with rice or pasta

Makes 6 tapas or sides.

2 pounds mushrooms
6 tablespoons olive oil
6 cloves garlic, sliced crosswise
2 ounces chopped bacon or fatty serrano ham
Red chili flakes (optional)
1 teaspoon salt
½ cup dry Sherry
½ cup chopped flat-leaf parsley

Clean the mushrooms immediately before cooking. If they are large, cut them in half through the stems, then slice them thickly. Very small mushrooms can be quartered.

Heat the oil in a large frying pan. Add the garlic, bacon or ham and chili and sauté 2 minutes. Add the mushrooms and continue sautéing, about 6 minutes. Add the salt and Sherry and cook 6 minutes longer. Stir in the parsley. Serve the mushrooms hot.

Источник: http://mykitcheninspain.blogspot.com.es/2013/11/mushrooms-are-magic.html?m=1