Garlic Mushrooms with Truffle Oil
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Ingredients
- 18 oz seasonal mushrooms (portobello, chestnuts, shitakes, oysters)
- 6 tbsp of La Española Olive Oil
- Salt and freshly ground black pepper
- 6 cloves garlic, finely chopped
- 2 sprigs of thyme
- 1 glass dry white wine
- 2 tbsp freshly chopped flat leaf parsley
- 1 pinch of strips of lemon zest
- To Serve:
- Drizzle of La Española Extra Virgin Olive Oil Flavored with Truffle
- Shaving of Manchego cheese
preparation
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1.
Clean the mushrooms with a small brush or wipe with a damp cloth. Cut any large mushrooms into pieces. Heat a large frying pan over a medium-high heat, pour in the olive oil and fry the mushrooms for 8-10 minutes, season well with salt and pepper and fry for another 2 minutes.
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2.
Add the garlic and thyme and stir well and cook for 2-3 minutes. Pour in the wine and flambé for 30 seconds, until reduced.
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3.
Stir in the parsley and lemon zest. Place in a serving dish and drizzle over the truffle oil. Scatter with the Manchego and serve immediately with crusty bread.