Spanish Tapas with Mushrooms, Smoked Paprika Aioli and Mahón Cheese
Tapas ~ little bites of tasty foods with bold flavors from Spain. Crispy baguette slices covered with a quick sauté of mushrooms, spiked with sherry & brandy and topped with a delicious Spanish cheese until melted and bubbly
Tapas are Spain’s greatest food invention!
“Eat when you drink, drink when you eat” is the philosophy. They are not meant to be a meal (although a ración is a substantial portion.) One tapa per person and a different one with each drink is the idea, then everyone enjoys tasting and sharing.
Tapas used to be served as a snack before the main course. Today they are a self-contained part of the Spanish way of life – you will find lots of tapas bars where you can enjoy a drink and try the different tapas. Eating tapas has evolved to a social event – the perfect pick up appetizer for entertaining. A tapa is more of a concept than a specific item of food, and there are hundreds of varieties…
Just make ahead and reheat.. serve with a good Spanish red wine, some nuts and marinated olives.
Weather you are a serious foodie, or just want to explore the ingredients in Spanish cooking – this recipe is for you!
I love creating them at home with authentic ingredients. Popular throughout Spain, tapas are festive and delicious appetizers and snacks that are perfect for get-togethers or dinner parties.
Flavor and Preparation:
Make the “flavor bomb” for the tapas – Smoked Paprika Aioli, which is a very flavorful garlicky mayonnaise spiked with Spanish Paprika and a squeeze of lemon juice. It is not difficult to make, I whisk it by hand with in a stainless bowl and a balloon whisk. Yes… I’ll give you a cheat recipe which will work ok – see recipe.
They may be made early in the day, add cheese and broil as your guests arrive.
Origin of Tapas:
There are several legends about the origin of tapas. One of them refers to the origin of the word stem “tapa,” which literally means lid, and comes from “tapar”(cover). In the Andalusian taverns, the guests used bread or cheese slices as a cover for their sherry glasses to protect the precious contents from flies and other insects. This then supposedly developed into the small appetizers.
You will devour these lovely Tapas!
Karen
Spanish Tapas with Mushrooms, Smoked Paprika Aioli and Mahón Cheese
Ingredients
- 1 1/2 tablespoon extra virgin olive oil
- 8 ounces cremini mushrooms cleaned with a damp paper towel, about 3 cups sliced
- 1/4 cup leeks washed, dried, sliced thinly
- 1/4 cup diced tomatoes
- 1/2 teaspoon garlic minced
- 1/4 teaspoon sea salt
- 3 pinches freshly cracked black pepper
- 1 1/2 teaspoons dry sherry
- 1 1/2 teaspoons brandy
- 1 1/2 tablespoons fresh parsley leaves washed, dried, chopped
- 12 slices baguette 1/2" slices
- 12 teaspoons Smoked Paprika Aioli make ahead (see recipe)
- 1/4 cup Spanish Mahón Cheese* thinly sliced
Instructions
- 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.
- Stir well, add salt and pepper. Now add the dry sherry and brandy, stir in, turn the heat off.
- 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.
- Add 1/2 teaspoon of Smoked Paprika Aioli on each slice, using a small knife.Top with a portion of the Mushroom mixture. 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.)
- Top each with some Mahón Cheese. Before serving broil 4″ from the heat source until bubbly, and the cheese just starts to brown.
- Serve immediately. Add chopped parsley all over if desired.
- *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.
Notes
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