Tapas de Hongos y Patatas is a modern British recipe (based on a Spanish original) for a classic starter or snack of potatoes fried with wild field-type mushrooms. The full recipe is presented here and I hope you enjoy this classic British version of: Tapas de Hongos y Patatase.
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A savory, spicy hors d'oeuvre or side dish, in a Spanish style. Try serving it with some bread and salted olive oil, red wine, and perhaps some anchovies, green olives, or pickled herring.
Ingredients:
225g young (ie closed cap) St George's Mushrooms, Horse Mushroom, Field Mushroom and Prince mushroom (Agaricus augustus)
225g waxy baby potatoes
1 fresh hot chilli, chopped
1 large garlic clove, crushed and chopped
1 tsp salt (or less, to taste)
1/2 tsp freshly-ground black pepper
1 tbsp chopped parsley
60ml red wine
Method:
Partially pre-boil the baby potatoes by placing in boiling water and cooking for about 5 minutes (or put them in a microwave for 3-4 minutes) until they just begin to turn soft.
Allow to cool for a few minutes, then cut the potatoes in half or quarters to get bite-size chunks.
Chop the mushroom into cubes roughly the same size as the potatoes or a bit smaller (or quarter lengthways if small).
Heat the oil in a large heavy-based frying pan, and fry the mushroom pieces for about 5 minutes or until most of the water has evaporated. Add in the salt, chopped chilli and minced garlic, and continue to fry for 3-5 minutes. At this add in the potatoes and cook, stirring occasionally, for 5 more minutes, or until the potatoes begin to brown at the edges.
Reduce the heat to medium and pour in half of the wine. Continue cooking until the wine is completely evaporated (a few more minutes). Add the remainder of the wine, with the parsley and black pepper, and cook a few more minutes until the liquid is mostly (but not completely) dried up.
The sauce should moisten the potatoes without forming pools at the bottom. Serve immediately on rounds of toasted bread.
If you are sensitive to hot chillies, you can substitute pickled Italian pepperoncini or roasted sweet bell peppers. If red wine is unavailable, you can use a splash of balsamic vinegar for a similar effect.
