Pop 'em like candy.
What a recent extended vacation in Spain has given me—besides an insatiable appetite for Iberico ham—is a new appreciation of the simple things. The most memorable tapas tended to include just a few ingredients that came together to heighten their centerpiece in ways I haven't quite experienced before.in the Triana neighborhood of Sevilla.
Simply labeled"champiñónes" on the menu, what came out were entire caps, well seasoned and grilled until tender with a slight chew. In the middle of each was a dollop of a green, garlicky mayo that added a nice, creamy texture and a sharp bite and herbal character that paired incredibly well the earthy mushrooms.just grill creminis, and stuff with a flavored mayohad basil, parmesan, and garlic.
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