Mushroom Salad with Sherry Vinegar and Oregano Tapa (Spain)

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Mushroom Salad with Sherry Vinegar and Oregano Tapa (Spain)

 

2 cups. wild mushrooms, mixed or one variety

5 tbsps. olive oil

1 garlic clove, finely chopped

1 tbsp. roughly chopped fresh oregano

2 tbsps. roughly chopped flat leaf parsley

2 to 3 tsps. sherry vinegar, to taste

sea salt and black pepper

 

For this dish you can use ceps, morels, chanterelles, pieds de mouton or

oyster mushrooms, or a mixture of fresh and wild.

First pick over the mushrooms for any bits and wipe with a damp cloth if

necessary. Slice the mushrooms up roughly as needed- chanterelles can be left

whole, oyster mushrooms and morels should have the tough white stalks removed.

Set a very large frying pan over a medium heat. Add the olive oil and, when it

is hot, add the garlic and fry for a minute until it begins to colour.

Add the mushrooms and half the oregano and stir well. Fry for 3 to 5 minutes

until the mushrooms are soft ( if you are using field mushrooms as well they

will need

10 to 15 minutes, so add the wild mushrooms towards the end.

Season with a little salt and pepper and transfer to a bowl. Add the remaining

oregano, the parsley and 2 tsps. of the sherry vinegar and toss well. Taste for

seasoning and add a little more vinegar if needed. Serves 6 to 8.

 

 

 

 

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