We went to a Tapas bar/restaurant the other day and had some great Garlic Mushrooms.

They were very soft, very garlicky and had a sauce. It was more than just butter.

I was thinking of doing some tonight and maybe adding some White Wine to create the sauce.


Any ideas?

not about the sauce but the mushrooms, dont use closed cup because they have no taste compared to the many wild mushrooms.

for the sauce maybe a bit of creme fresh or something like you would in a mushroom stroganoff or risotto.

they could be seasoned in brine which would make them softer or slow cooked.


You'll have to be a little more specific with the sauce. I'm guessing that the sauce was butter, but was infused with garlic and possibly another herb?

It seems a bit thicker than just butter, but not creamy.
I'm going to try reducing the mushrooms in white wine then adding the garlic butter and maybe adding a little cornflour to thicken it

For the mushrooms to be soft, you'll have to reduce them slowly in the white wine. White wine would sharpen the mushroom taste, is that how the mushroom was like when you tasted it, was it sharp and soft?


Can you describe the colour, texture and taste of the sauce ?

Use a very good olive oil, and lots of it. Yummy.

You could taste the wine, but it wan't too sharp or vinegary. Maybe a bit of sugar in there as well?

Not sure about the detail of the sauce, had a few drinks before the food came
It was kind of beige, i'm guessing from the mushrooms releasing their flavour and colour into the sauce. It was not creamy though. If there was cream or milk in there then it can't have been much.

so there was wine, that's good.


don't worry, it can be difficult thinking about these things off-hand. Maybe in a few days you might re-live some of the experiences

Whilst wild mushrooms do have great taste, I also love closed cup mushrooms and virtually all the ones I've had have had plenty of taste.

Did them last night. I used baby button mushrooms.

I used a small pan and put about a dozen in and got them on a high heat.
Put a good glass of white wine and then turned the heat to low.
Simmered them for about 5 mins then added some garlic. Continued to simmer until almost all the wine was gone, but the mushrooms and garlic were not coloured.
Left them on the lowest setting on the smallest hob.

After my steak was ready I added some garlic butter (probably 2 large garlic cloves and 2 teaspoons of butter) and it slowly melted in and made the sauce.

I think I went overboard with the garlic but hey, I like garlic

how did they turn out to the ones you got from the Tapas bar/restaurant?

The ones from the restaurant had a more overall rounded flavour but I was happy with my effort

I had mushrooms in a spanish tapas bar recently, sound like it could be the same as what you had. Which could be this, cause im sure Champinones al Ajillo rings a bell:

http://www.recipezaar.com/173731

The sauce was really flavourfull and its appearance was like buttery, olive oil.

Looks like a good recipe. Having the Sherry would definately give it a different twist.