This easy mushroom tapas recipe is ready in less than 10 minutes. Rich with garlic and parsley, it makes a delicious side dish as well.

RECIPE (Serves 2):

INGREDIENTS:

• 1 cup mushrooms (I like Porcini)    
• 2 Tablespoons fresh flat leaf parsley, roughly chopped                          
• 1 Tablespoon BACI Kitchen Napa Valley Dark Balsamic Vinegar                  
• 1 Tablespoon BACI Kitchen 100% Italian EVOO                                          
• 2 garlic cloves, crushed                                                                          
• Pinch dried chili flakes                                                                            
• Pinch smoked paprika

INSTRUCTIONS:

1. Gently wipe the mushrooms to remove any dirt.                          
2. Depending on their size, leave the mushroom whole and halve any larger mushrooms. You want them to be bite-sized.
3. Heat the olive oil in pan over a high heat and sauté the mushrooms for 2 minutes, until the liquid starts to release.
4. Reduce the heat to medium and add the crushed garlic, chili flakes and smoked paprika.
5. Add the balsamic vinegar. Simmer for 5-minutes.
6. Remove from heat and stir through the parsley. Season to taste with salt and black pepper.
7. Serve with sliced baguette. 

TIPS: This recipe serves 2, but you can easily double, triple or quadruple the ratios. If making larger quantities, then use a larger sauté pan or prepare in two separate batches. If the pan is too crowded, the mushrooms will simmer rather than sauté - then you won't get those lovely, flavor-packed, golden edges.