The Prince Tapas
Description
A savory, spicy hors d'oeuvre or side dish, in a Spanish style.
Ingredients
At a glance
Mushroom
Course
Main Ingredient
Cuisine
Style
Serves
4
- 8 oz. young Agaricus Augustus
- 8 oz. baby red potatoes
- 3 T. olive oil
- 1 fresh hot pepper, chopped (or 4 T. chopped roasted red peppers)
- 1 large clove garlic, shopped
- 1 t. salt (or less, to taste)
- 1/2 t. fresh ground black pepper
- 1 T. chopped parsley
- 1/4 C. red wine
Methods/steps
- Partially precook the baby potatoes by boiling for about 5 minutes, or put them in a microwave for 3-4 minutes until they just begin to get soft. Allow to cool for a few minutes, then cut the potatoes in half or quarters to get bite-size chunks.
- Chop the mushroom into cubes roughly the same size as the potatoes or a bit smaller. Heat the oil in a large heavy frying pan, and saute the mushroom chunks for about 5 minutes or until most of the water has evaporated.
- Toss in the salt, chopped peppers and minced garlic, and continue to saute for 3-5 minutes.
- Put in the potatoes and stir occasionally for 5 more minutes, or until the potatoes begin to brown at the edges.
- Reduce the heat to medium and pour in half of the wine.
- Continue cooking until the wine is completely evaporated (a few more minutes.)
- Add the remainder of the wine, with the parsley and black pepper, and cook a few more minutes until the liquid is mostly (but not completely) dried up.
- The sauce should moisten the potatoes without forming pools at the bottom. Serve immediately.
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