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The Prince Tapas
Created by AndrewM, Tuesday, 21 September 2010


A savory, spicy hors d'oeuvre or side dish, in a Spanish style.

At a glance
Main Ingredient
  • 8 oz. young Agaricus Augustus
  • 8 oz. baby red potatoes
  • 3 T. olive oil
  • 1 fresh hot pepper, chopped (or 4 T. chopped roasted red peppers)
  • 1 large clove garlic, shopped
  • 1 t. salt (or less, to taste)
  • 1/2 t. fresh ground black pepper
  • 1 T. chopped parsley
  • 1/4 C. red wine
  1. Partially precook the baby potatoes by boiling for about 5 minutes, or put them in a microwave for 3-4 minutes until they just begin to get soft. Allow to cool for a few minutes, then cut the potatoes in half or quarters to get bite-size chunks.
  2. Chop the mushroom into cubes roughly the same size as the potatoes or a bit smaller. Heat the oil in a large heavy frying pan, and saute the mushroom chunks for about 5 minutes or until most of the water has evaporated.
  3. Toss in the salt, chopped peppers and minced garlic, and continue to saute for 3-5 minutes.
  4. Put in the potatoes and stir occasionally for 5 more minutes, or until the potatoes begin to brown at the edges.
  5. Reduce the heat to medium and pour in half of the wine.
  6. Continue cooking until the wine is completely evaporated (a few more minutes.)
  7. 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.
  8. The sauce should moisten the potatoes without forming pools at the bottom. Serve immediately.
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