Champiñones con Patatas Bravas y Romesco

I could never be a vegetarian. I certainly wouldn’t want to either. But every once in a while I make something that makes me think I could. A dish that makes me want to want to be a vegetarian.

This is one of those dishes.

The Champiñones con Patatas Bravas y Romesco (mushrooms with spicy potatoes and romesco) is a combination of two robust Spanish sauces, Romesco and Brava, along with two filling , mushrooms and potatoes, that create a vibrant, zesty, tangy and hearty dish.

Portabello mushrooms – all mushrooms, to some extent – are a classic vegetarian substitute for meat because of their flavor and texture. The real trick to the illusion though is to not fully cook the portabello. Doing so will prevent the mushrooms from turning rubbery and losing much of their delicious flavor. The fiery brava sauce in this recipe is a simplified version that uses readily available household ingredients (a full, authentic Spanish recipe can be found here). It pairs perfectly with the earthy, complex romesco sauce and quietly refreshing parsley.

These stuffed mushrooms are perfect served alongside crudités or a green salad. They’re a delicious vegetarian entrée that won’t leave you hungry!

Champiñones con Patatas Bravas y Romesco

• 3 portabello mushrooms, cleaned and de-stemmed
• 2 potatoes, cut into 1/4 inch cubes
• 3 tablespoons black pepper
• 3 tablespoons salt
• 1/4 cup olive oil
• 2/3 cup ketchup
• 1/2 cup mayonnaise or olive oil
• 3 tablespoons cayenne pepper
• 3 tablespoons smoked paprika
• 2 tablespoons garlic powder
• 2 tablespoons onion powder
• 2 tablespoons white vinegar
• 1 cup Romesco sauce
• 1/4 cup parsley, chopped

 

1. Pre-heat the oven to 350 degrees. Place the mushrooms on a baking tray covered with aluminum foil and bake for 12-15 minutes. They should still be quite firm to the touch.
2. Season the potatoes with the salt and pepper. Heat the olive oil in a pan to medium-high. Saute the potatoes until golden brown and crispy on the outside and cooked through all the way.
3. To create the brava sauce combine the ketchup, mayonnaise, cayenne pepper, paprika, garlic powder, onion powder and vinegar. Mix thoroughly.
4. Switch the oven to a high broil. On the baking sheet, assemble the mushroom stacks by placing a mushroom cap upside down, then a layer of brava sauce, a pile of potatoes, and finally a generous helping of romesco sauce. Place the baking sheet in the oven for 5-7 minutes.
5. To serve, plate and sprinkle with parsley.

Sangria Margarita

How do you make a shot of tequila on Cinco de Mayo even better?

Serve it up with more booze, wine and fruit!

This recipe brings together the best of two great drinks. It’s sweet, but not overly so, and the sweetness comes more from the fruit than artificial flavorings. The tequila and grand marnier impart a clear margarita flavor while being balanced by the dry, slightly buttery wine. The base is accented by hints of cinnamon and citrus. And, most importantly for Cinco de Mayo, it’s quite strong.

Not too much more to say – it’s a bunch of delicious fruit and alcohol. Drink up!

Sangria Margarita

• 10 strawberries, cut into 1/8 inch slices
• 1 mango, cored and diced
• 1 lime, cut into thin slices
• 1 cinnamon stick
• 1/4 cup grand marnier
• 1/2 cup tequila
• 1 bottle of dry white wine
• club soda

 

1. Combine all ingredients except the club soda into a large pitcher. Place in the refrigerator and allow to chill for at least 3 hours, preferably overnight.
2. To serve, combine 2 parts sangria with 1 part club soda in a wine glass. Garnish with a lime wedge.