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"A typical recipe found at any Tapas Bar. This is flavorful and goes perfectly with good crusty bread and a glass of wine. Be sure and have all your ingredients prepped and ready to go in the pan."

Ingredients: fresh ground black pepper, dry sherry...

"Known as champinones al ajillo. You'll find this item on any Spanish tapas' bar menu. Use the best quality ingredients you can find! Serve the mushrooms with crusty bread and a glass of Spanish wine...that's an order! Source: Chef Miguel Cueto as found online. So easy to prepare!"

Ingredients: fresh Italian parsley, fresh ground black pepper...

"The recipe is based on a recipe from the Williams-Sonoma Savoring Spain & Portugal cookbook. It is from the Basque region where mushrooms grow wild in the forest. This recipe is best with porcini, chanterelles and/or morels, but you may use any mushroom you like."

Ingredients: dry white wine, fresh mushrooms...

"This is a classical Spanish tapa served all over Spain. Although my recipe is original, it is authentic as I have constantly revised it duplicating the flavors and consistency I have had in the best tapas bars. This can be made in any oven proof dish, I recommend a "cazuela" (terra cotta dish). Although difficult to find, it can be purchased..."

Ingredients: fresh ground pepper, garlic...

"I made this for Country Lady's Tapas party (Also Elly's birthday/retirement/farewell celebration) A savory strudel which was quite easy to make ahead of time and re-heat. Recipe from Gourmet Magazine/Food Network"

Ingredients: fine breadcrumbs, fresh parsley...

"I had been wanting to try this recipe for a long time, and I'm glad I finally did. It was wonderful, and would make a great appetizer, first course, or even (as I had it) a very light dinner or lunch. I used parmesan cheese and dried parsley instead of fresh (I added the dried while cooking the mushrooms so the mushroom liquid would help reconstitute..."

Ingredients: salt & freshly ground black pepper, dry white wine...

""This seasonal mushroom dish, made here using wild setas, can actually be adapted to make a great tapa all year round." From notesfromspain.com Posted for ZWT 5.
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If you want to try adding even more flavour to this dish,..."

Ingredients: pepper, wild mushrooms...

"Few tapas taste more Spanish than champiñones al ajillo (ajillo mushrooms), dripping with olive oil, garlic and dry Spanish Sherry. To make this tapa even more authentic, be sure to serve the mushrooms with plenty of fresh, crusty bread to mop up the delicious juices."

Ingredients: dried red chilies, dry sherry...

"Mushrooms can be as satisfying as meat because they develop earthy, bold and beefy flavors as they cook. Served with pasta, this is some meal! :)
Adapted from Rachael Ray's Big Orange Book cookbook. Strict vegetarians may want to omit the Worcestershire sacue."

Ingredients: dried oregano, ground allspice...

Ingredients: eggs, heavy cream, mushrooms...

"Posted for ZWT 5. I have not tried this recipe yet, but I know I love mushrooms and garlic! Zaar would not let me use Alioli as an ingredient, it has a consistency of mayonaise, is heavily garlic flavored, but does not contain eggs. There is at least one recipe on Zaar for Alioli."

Ingredients: extra virgin olive oil, French bread...

"A nice side dish! Yummy and very easy to make. This is also how I make my rice 2 to 1."

Ingredients: pepper, orange bell peppers...

"I am looking to thin my collection of cookbooks over the next several months. To do so, I’m submitting all of the recipes I tabbed to try one day here for safe keeping. This particular dish comes from an indoor grilling cookbook and would also be suitable for outdoor cooking. It is a true departure from my usual preference for bolder spices, but..."

Ingredients: pepper, dry white wine...

"This is from "The Best International Recipe", from the Cooks Illustrated folks. You want mushrooms with caps about 1.5 - 2 inches in diameters."

Ingredients: pepper, extra virgin olive oil...