Home Cooking, the gift of nature.

spanish garlic mushrooms in olive oil


Earlier in the year we set about the project of building a clay oven on the patio, not an easy job using Spanish materials (traditional curved oven slabs) but in the name of keeping everything traditionally 'Andaluz' the oven was eventually finished and works great for cooking the usual suspects like pizza and bread (garlic and rosemary bread being a firm favourite).

Now the Spanish summer is in full swing we tend to use the oven for cooking hot tapas or a midday light lunch and this is where the terracotta cazuelaperforms really well. As as cooking vessel designed to cope with and retain the heat the 'cazuela' is suited a multitude of  tasks, one of which is cooking food in olive oil.
The famous 'gambas al pil pil' (chili garlic prawns) may spring to mind but for this very simple tapas recipe we are using fresh mushrooms bought from our Spanish greengrocer.

 
oven cooked Spanish mushrooms



Ingredients:

12 large Mushrooms (whole)
6 Garlic cloves (crushed)
200ml Olive oil

Cooking:

Leave the mushrooms whole, place in a 23cm terracotta cazuela.
Drizzle with olive oil.
Add the crushed garlic and mix well.
Place in oven and cook on 220 degrees for 20 minutes.

Our clay oven was approximately 250 degrees with the fire going inside so the mushrooms took slightly less time, you also get that lovely smokey flavour with clay oven cooking. As a tapa these mushrooms are great, just make sure to have some fresh crusty bread to hand to mop up that delicious olive oil infusion afterwards.

About this site

Preparing food with heat or fire is an activity unique to humans, and scientists believe the advent of cooking played an important role in human evolution. Most anthropologists believe that cooking fires first developed around 250,000 years ago.

Feed Display

Naturally Ella

  • Summer Vegetarian Paella

    This recipe is an update from an older recipe. Over the years I’ve tinkered very slightly but I felt this vegetarian paella deserved a little refresh. Don’t be confused, it’s not a ratatouille- I just love the look of the layered vegetables. Also, this is not a traditional paella. Quite a bite is different (including [...]

    The post Summer Vegetarian Paella appeared first on Naturally Ella.

  • Top Five Kitchen Tools

    If you’ve walked into any kitchen store, you know how overwhelming the business of kitchen tools can be. Beyond a solid knife (should have been on the list, but I’m mentioning now), below are five of my go-to kitchen tools. Some are cheap, some are an investment. These items are the five I use every [...]

    The post Top Five Kitchen Tools appeared first on Naturally Ella.

  • Tomato Sandwich with Olive Tapenade and Hummus

    Over the years, we’ve become beach people. There’s nothing quite as relaxing as spending the day at the beach, reading and playing in the sand. While I typically throw whatever we have on hand in the cooler, sometimes I’ll make up sandwiches; like these tomato sandwiches. This tomato sandwich is my perfect beach pairing. The [...]

    The post Tomato Sandwich with Olive Tapenade and Hummus appeared first on Naturally Ella.

  • Garlicky Yogurt Green Beans with Walnuts

    While I have my favorite summer produce (sweet corn), green beans are a close second. I know that may sound strange but I absolutely adore fresh green beans. I grew up with mostly only eating canned green beans at holidays and even that was sparse. I didn’t fall in love until the CSA where I [...]

    The post Garlicky Yogurt Green Beans with Walnuts appeared first on Naturally Ella.

  • Zucchini Soba Bowl with Tahini Sauce

    As I look back through the site recipe catalog, one thing is apparent: I’ve become a lazier cook over the years. Some of this is due to having a child but the other comes from keeping things simple to highlight a few flavors or ingredients. Home cooked meals don’t have to be complicated (unless you [...]

    The post Zucchini Soba Bowl with Tahini Sauce appeared first on Naturally Ella.