By Eddy − On Thursday, January 13, 2022, 2 years ago in Side Recipes
5 out of 5 with 2 ratings
comments: 0 - views: 4754

Spanish Mushrooms & Patatas Bravas Recipe

Spanish Mushrooms & Patatas Bravas Recipe

This Spanish mushrooms and patatas bravas recipe is often served as part of a tapas selection, but you can also enjoy them as a common side dish.

Preparation time 15 min
Cooking Time 40 min
Ready In 55 min
Level of DifficultyEasy
Servings4

Ingredients

500g or about 1 lb of white button mushrooms500g or about 1 lb of potatoesOlive oil for fryingFine sea saltHandful of fresh parsley, choppedSauce:340g or 3/4 lb of Italian crushed tomatoes1 teaspoon of sherry vinegar3 cloves of garlic, grated1 teaspoon of paprika1 or 2 teaspoons of SrirachaSalt (to taste)
500g or about 1 lb of white button mushrooms500g or about 1 lb of potatoesOlive oil for fryingFine sea saltHandful of fresh parsley, choppedSauce:340g or 3/4 lb of Italian crushed tomatoes1 teaspoon of sherry vinegar3 cloves of garlic, grated1 teaspoon of paprika1 or 2 teaspoons of SrirachaSalt (to taste)
Get Portuguese ingredients

Directions

Sauce:

  1. Place all the sauce ingredients in a small saucepan and bring to a boil.
  2. Allow to simmer for 15 to 20 minutes until the sauce thickens.
  3. Remove from the heat and set aside for serving.

Mushrooms & Potatoes:

  1. Peel and dice the potatoes into 2 cm cubes.
  2. Pre-cook the potatoes in a pot of boiling water until just tender then drain.
  3. Heat the olive oil over medium-high heat until a thermometer reads 200°C.
  4. Transfer potatoes to the oil in batches and fry until golden brown.
  5. Using a slotted spoon, transfer the potatoes onto a paper towel and sprinkle with fine sea salt.
  6. Cut the mushrooms into quarters and repeat the frying process until they are golden brown.
  7. Drain on a paper towel and sprinkle with salt while still hot.
  8. Toss the mushrooms and potatoes together with the chopped parsley.
  9. Pile onto plates and serve with plenty of spicy sauce.
Adapted from a Recipe by: ilovefoodies.com
Photo Credit: ilovefoodies.com

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