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A few bites of heaven ~ this Spanish tapas recipe has authentic Spanish flavors with sautéed sliced cremini mushrooms, a smoked paprika aioli (garlic mayonnaise) and topped with Spanish Mahón cheese

Spanish Tapas with Mushrooms, Smoked Paprika Aioli and Mahón Cheese

Spanish Mushroom Tapas ~ can add fresh lump crabmeat as well!
Smoked Paprika Aioli (Spanish garlicky mayonnaise)

A few bites of heaven ~ this Spanish tapas recipe has authentic Spanish flavors with sautéed sliced cremini mushrooms, a smoked paprika aioli (garlic mayonnaise) and topped with Spanish Mahón cheese

A few bites of heaven ~ this Spanish tapas recipe has authentic Spanish flavors with sautéed sliced cremini mushrooms, a smoked paprika aioli (garlic mayonnaise) and topped with Spanish Mahón cheese

Ingredients

1 ½ tablespoons extra virgin olive oil

8 ounces cremini mushrooms, cleaned with a damp paper towel, about 3 cups sliced

¼ cup leeks, washed, dried, sliced thinly

¼ cup diced tomatoes

½ teaspoon fresh garlic, minced

¼ teaspoon sea salt

3 pinches freshly ground pepper

1 ½ teaspoons dry sherry

1 ½ teaspoons brandy

1 ½ tablespoon fresh parsley leaves, washed, dried, chopped

12 slices baguette, I used sourdough (1/2″ slices)

1 recipe Smoked Paprika Aioli, make ahead (see recipe)

¼ cup Spanish Mahón Cheese* thinly sliced
Option: 1/4 cup fresh lump crabmeat… add to all or some of the tapas

Instructions

1

Make the Smoked Paprika Aioli (see recipe.)
Heat the oil in a heavy 12″ skillet. When hot, add sliced mushrooms and quickly sauté to incorporate the oil over high heat.
They will release some juices in a few minutes, then add leeks, garlic and tomato.

2

Stir well, add salt and pepper. Now add the dry sherry and brandy, stir in, turn the heat off.

3

To make the Tapas:
Add 1/2″ slices of baguette to a rimmed baking tray. Toast in oven, or as I do broil far from the heat source, about 12″ until just lightly browned on top. Remove.

4

Add 1/2 teaspoon of Smoked Paprika Aioli on each slice, using a small knife.
Top with a portion of the Mushroom mixture. Add fresh lump crab, of using.
Add a little more Smoked Paprika Aioli on top of the mushrooms (gives an amazing flavor!)
At this point, they can be set aside, made earlier in the day (refrigerate if holding for more than 2 hours.)

5

Top each with some Mahón Cheese.
Before serving broil 4″ from the heat source until bubbly, and the cheese just starts to brown.

6

Serve immediately. Add chopped parsley all over if desired.

7

*Mahón Cheese: a soft to hard cheese with buttery, sharp, salty in taste, with a sweet and nutty aroma. Its rind is rubbed with Spanish paprika. And – it melts beautifully!!
Easily available at most better gourmet and specialty cheese shops.

8

Dairy Free:
Omit cheese and broil for a few minutes. All other ingredients are dairy free.

Gluten Free:
Use gluten free bread

This recipe may not be reproduced without the consent of its author, Karen Sheer.

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