Cooked - Spanish Vinegar & Garlic Mushrooms | Champiñones Al Ajo Cabañil

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2 tbsp extra virgin olive oil (30 ml)

12 button mushrooms

5 cloves garlic

2 tbsp chopped parsley (8 grams)

¼ cup white wine vinegar (60 ml)

sea salt & black pepper

Roughly chop 5 cloves garlic and add into a mortar, pinch in a little sea salt and mash with a pestle until you form a paste like texture, then add in 2 tbsp chopped parsley and ¼ cup white wine vinegar, mix together until well combined and set aside
Rinse 12 button mushrooms under cold running water, pat the mushrooms completely dry and cut each one into half
Heat a large fry pan with a medium-high heat
After 4 minutes add in 2 tbsp extra virgin olive oil and the cut mushrooms, mix the mushrooms with the olive oil so each one is coated in the olive oil, then place them all in a single layer cut side down, cook for 4 minutes without moving the mushrooms
After 4 minutes, mix the mushrooms for 2 minutes so they´re evenly suateed all around, then lower the heat to a low-medium heat, add in the vinegar & garlic sauce and season with sea salt & black pepper, mix together and simmer for 4 to 5 minutes, or until all the sauce has been absorbed by the mushrooms, then remove the pan from the heat, transfer the mushrooms into a dish and sprinkle with chopped parsley, enjoy!