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AlbertBevia
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Rinse & pat dry 15 padron peppers, rinse & pat dry 12 button mushooms and cut each one in half, thinly slice 4 large cloves of garlic
Heat a large frying pan with a medium heat and add in a ¼ cup of extra virgin olive oil, after 2 minutes add the padron peppers, mix continuously, after 2 minutes and the peppers are starting to lightly blister add the mushrooms and continue to mix, 4 minutes later add the sliced garlics and continue to mix, 2 minutes later add in a ¼ cup of white wine and season generously with sea salt & freshly cracked black pepper, once the alcohol has burned out (about 2 minutes), transfer the mixture into a shallow bowl
Dust off the mushrooms and padron peppers with some sweet smoked Spanish paprika, serve next to a crusty baguette, enjoy!