Mushroom Pintxos (Pintxos de Txampis)
Delicious savory mushroom bites served on a crispy baguette with garlic wine sauce.
Servings: 12 people
Cost: 8
Ingredients
- 2 tbsp olive oil
- 1 onion diced
- 1 shallot diced
- 2 garlic cloves diced
- 1 cup dry white wine
- 24 mushrooms button or cremini, whole cap
- 1 baguette sliced into 12 slices
Instructions
- Clean mushrooms by wiping with a dry cloth or paper towel, discard stems. Dice onions, shallots, garlic. You can finely dice or rough chop - it is up to you!
- Add olive oil to pan and heat to shimmery.
- Add onions and shallots to pan, and cook to soften - about 6 minutes, stirring occasionally to prevent sticking and over browning.
- When onions and shallots are soft, add garlic and cook until fragrant, about 1 minute.
- Sprinkle flour over dish, toss to mix well. Place mushroom caps in pan, add wine, stir to combine well, and place lid on pan. Simmer and reduce until sauce is thick and mushrooms cook and reduce in size - about 10 minutes.
- Stir to prevent sticking or burning, and rotate mushrooms a few times while cooking. We want the sauce to thicken and mushrooms to soften - but they shouldn't brown much.
- While mushrooms cook down, slice baguette and drizzle with olive oil. Bake for 8-10 minutes, until bread is lightly browned and crispy.
- When mushrooms are reduced and softened and sauce has thickened and reduced, use toothpick to skewer two mushroom caps onto bread. Spoon sauce over the top.
- Serve and enjoy!
Nutrition
Calories: 106kcal | Carbohydrates: 13g | Protein: 3g | Fat: 3g | Saturated Fat: 0.5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Sodium: 132mg | Potassium: 190mg | Fiber: 1g | Sugar: 3g | Vitamin A: 0.3IU | Vitamin C: 2mg | Calcium: 29mg | Iron: 1mg
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