red wine and garlic mushrooms 2 tablespoons butter 1 tablespoon olive oil cloves garlic, minced ¼ cup red wine 16 oz. mushrooms (I used cremini, but you can use whatever kind you want) 2 tablespoons fresh squeezed lemon juice 2 tablespoons chopped parsley
If you like vegan paella then you need to try this mushroom fideuà. Short angel-hair-like noodles replace the rice in this recipe to make a sort of Spanish noodle paella. Typically made with seafood, my vegetarian fideuà uses a variety of mushrooms for a
Spanish rice is the perfect accompaniment to Mexican foods, chicken, or just about anything. This simple recipe uses chicken broth and chunky salsa to transform plain white rice into a marvelous side dish.
Potato bombas are tasty little stuffed mashed potato balls that you can find in Spanish tapas bars. I've stuffed mine with mushrooms and red pepper to make a great vegan and vegetarian appetizer. Served with an aquafaba-based cocktail sauce for dipping.