I remember back in 2013 when I moved to Madrid and discovered setas al ajillo, a garlicky, earthy tapa often served in a sizzling in a clay-dish in the north of Spain. Making them at home is a whiz – only 5 ingredients (minus the salt), and it only takes 15 minutes to whip up! Plus, is there anything more fabulous then garlic sizzling in olive oil perfuming the house? I don’t think so! After devouring, make sure you’ve got some bread to wipe up the drippings, that’s the best part!
Mushrooms are my choice ingredient for vegetarian meals because they provide the familiar meaty(ish) texture that ex-carnivores crave. They are also versatile and great for recreating old childhood favourites like my sausage rolls. I find it so funny that I used to hate mushrooms as a kid, and now they give me all the warm nostalgic fuzzies when I eat them. How queer…
DON’T wash your mushrooms, wipe them down with a clean dish cloth or paper towel. Fungi absorb liquids like sponges. You want your ‘shrooms to absorb the aromas of the ingredients, not flavourless water.