Appetizers > Mushrooms > Basque > Mushroom Pinchos >
Mushroom Pinchos
(Pincho de Champinon)
1 TBS parsley, chopped
2 garlic cloves, minced
30 small mushrooms, stemmed
1/4 C olive oil
1 TBS white wine vinegar
1-1/2 tsp. paprika
Salt to taste
Toothpicks
In a small bowl, combine the parsley and garlic. Spoon a bit of the mixture into each mushroom cap. In a skillet, heat the olive oil over medium heat. Add the mushrooms, filled sides up. Reduce heat to low; cook mushrooms for about five minutes, stirring gently to prevent them from sticking but without turning over. Sprinkle mushrooms with the vinegar and paprika; cook five minutes longer. Raise heat to medium; turn mushrooms again so that filled sides are facing up. Cook mushrooms for about three minutes longer, or until heated through. Transfer mushrooms to a plate. When cool enough to handle, thread three mushrooms on one toothpick. Serve warm.
Note: Most Pinchos can be served either chilled or at room temperature, but "Mushroom Pinchos" are an exception. Always serve them warm. As they cook, some of the parsley-garlic filling may escape from the mushroom caps.
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