It’s been a busy week at work. Today I decide to take a breather and left office before the stars starts to glitter. Not that I can admire them through the gaps between those skyscrapers.
Returning to my kitchen always makes me happy. With music and a sip of chardonnay, I made this Spanish tapas to go with homemade crusty bread (click here for recipe) which is now always available on the dining table.
Your favorite mushrooms
Chopped red chili
Freshly crushed black pepper
Fry mushrooms in olive oil over medium heat till they start to shrink. Put in garlic, paprika, pepper, salt and fry till fully cooked. Sprinkle a good amount of Tobasco sauce over and top it up with chili. Serve immediately.
The best part comes after you have finished the mushrooms and use crusty bread to wipe up all the garlicky chili oil.
You might want to get ready a large glass of lemonade.