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
Servings: 12 tapas
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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
This recipe may not be reproduced without the consent of its author, Karen Sheer.
Nutrition Facts
Spanish Tapas with Mushrooms, Smoked Paprika Aioli and Mahón Cheese
Amount per Serving
Calories
151
% Daily Value*
Fat
7
g
11
%
Saturated Fat
2
g
13
%
Polyunsaturated Fat
1
g
Monounsaturated Fat
2
g
Cholesterol
6
mg
2
%
Sodium
312
mg
14
%
Potassium
150
mg
4
%
Carbohydrates
17
g
6
%
Fiber
1
g
4
%
Sugar
2
g
2
%
Protein
5
g
10
%
Vitamin A
108
IU
2
%
Vitamin C
1
mg
1
%
Calcium
76
mg
8
%
Iron
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.