Still haven’t done our groceries yet and we still have leftovers enough for us to last ’til the weekend. Honestly, all day I’ve been thinking of what recipe am I going to share with you today. Then I had a light bulb moment, why not make an appetizer. I rummaged around for the ingredients that I can use and tada – Mushroom Salpicao. This is a quick recipe you can easily whip up if ever you want to have a healthy snack or an appetizer while drinking beer.
Mushroom Salpicao
Recipe
2 tablespoons of extra virgin olive oil
2 tablespoons of finely minced garlic
1 can of mushrooms (pieces with stems)
a dash of salt and pepper to taste
1 1/2 to 2 tablespoons of soy sauce
1 tablespoon of sherry wine (optional)
a pinch of coconut or muscovado sugar
Procedure
1. In medium heat, warm up the frying pan with the extra virgin olive oil then add the garlic. Fry until golden brown, for about 2 to 3 minutes.
2. Add the mushrooms to the pan then saute for 3 minutes.
3. In low heat, add in the soy sauce, sherry wine and sugar. Saute for another minute and let the wine evaporate. Add salt and pepper to taste.
4. Transfer to a big bowl or a serving dish then top it with the fried garlic.
Serves 2 to 4 persons
Notes on this recipe
1. For this recipe, you can also use (14 large) shiitake mushrooms. Just make sure that you remove the stems and slice the caps in half.
2. For the times I’m lazy to peel and chop garlic, I use McCormick Garlic Minced which is readily available at your local supermarket.
Enjoy and have an amazing weekend! 🙂
The home-schooled chef 