This tapas recipe gets a kick from garlic mixed with anchovies into a paste.
Wild Mushroom and Anchovy Fricassee (Fricasse de Setas con Anchoas)
4 tablespoons olive oil
2 ¼ pounds porcini or other wild mushrooms, cleaned and cut into large pieces
12 canned anchovy fillets, drained
2 cloves garlic
1 cup stock (chicken, beef or vegetable)
1 tablespoon chopped parsley
Pepper, to taste
Heat the oil in a flameproof earthenware casserole or a large skillet or frying pan, add the mushrooms and pan-fry over low heat, stirring occasionally for 10 minutes. Meanwhile, put the anchovies and garlic in a large mortar and crush them to a paste.
Stir the stock and the contents of the mortar into the mushrooms and season with pepper. Cover the pan and let simmer over low heat for 25 minutes. Sprinkle the parsley into the pan, re-cover and simmer for another 5 minutes. Serve hot, either in a serving dish or on small plates.
Makes 4 servings.
From “The Book of Tapas” by Simone and Inés Ortega