Mushrooms with txakoli


Clean the mushrooms and cut them in two or four pieces according to their size.

Cut the cloves of garlic and put them in a pan with two or three spoons of olive oil together with the Cayenne pepper.

As soon as the garlic gets brown add the mushrooms with its salt and roast the whole over high flame.

Afterwards, add the teaspoon of flower, cook it lightly and add half a cup of txakoli, stir up and let the alcohol evaporate.

If the sauce is too viscous add water or soup.

At the end add parsley and the hacked shallots.

Serve the dish.


  • 200 grammes of mushrooms
  • 2 or 3 eloves of garlic
  • Shallots and fresh parsley
  • Cayenne pepper
  • Txakoli
  • Olive oil (virgen type)
  • 1 teaspoon of flower
  • Clear soup or water