1. Trim off any tough ends of the mushroom stems. Wipe the mushrooms clean with dampened paper towels. If the mushrooms are large, halve or quarter them. Set aside. 2. In a medium-sized heavy skillet or fire proof casserole heat 2 Tablespoons of the oil over medium high heat. Add the garlic and sauté, stirring, until barely golden; do not let it brown. Immediately remove the pan from the heat and stir in the flour until smooth. Return to the heat and cook, stirring, 1 to 2 minutes. Gradually stir in the broth. Add the chili pepper, 1 Tablespoon of the parsley, the lemon juice, and salt and cook, stirring, until the sauce is thick and smooth. Remove from the heat and set aside. 3. In a medium sized, heavy skillet heat the remaining 1 Tablespoon oil over high heat. Add the mushrooms and sauté, stirring frequently, until they are lightly browned. Add the mushrooms to the sauce and simmer 5 minutes. Taste and adjust the seasoning. 4. Transfer to a heated serving bowl. Sprinkle with the remaining 1 Tablespoon parsley and serve at once as a tapa. Makes 4 servings. 5. The International Appetizer Cookbook. ---------------------------------------------------------------------------
Nutrition
Ingredients
