Why not warm up this winter with a great recipe for Spanish tapas by food blogger Carole Nelson Brown.
Perfect for entertaining, this recipe evokes the rich culinary tradition of Spain and go well on their own (with a glass of wine, of course) or as an appetizer!
Trim the ends of the mushrooms, give them a wipe with a damp paper towel and cut into quarters or halves if very small.
Heat the olive oil and garlic over medium heat until it starts to bubble and then turn the heat to medium low and cook until the garlic is golden and crispy, swirling the pan from time to time. Strain out and remove the garlic to a small bowl and set aside.
Add pepper flakes to the hot oil, turn the heat back up to medium-high and throw in the mushrooms in a single layer. Cook them, without moving them around, until they start to brown. Season with a pinch of kosher salt and grind of black pepper. Flip them over and cook the other side, without moving them, until they start to brown, then continue cooking for a few more minutes, stirring occasionally.
Pour in the white wine, add the thyme and let it simmer for about 3 or 4 minutes. Add the garlic back in, stir and remove to a shallow bowl.
Serve with crusty bread.