This delicious snack/appetiser is inspired in the original dish made with clams. Why the funky name? Nothing too hilarious, just the person who invented it was a poet called Raimundo António de Bulhão Pato. All the flavours but none of the boiling little clams non-sense, and we can all live ‘happy as a clam in high water’ (pun intended)!
Difficulty: 1 pan
Type: snack/ appetiser
Serves: 4
What you need:
300g mushrooms, chopped
3 garlic cloves, finely sliced
a splash of olive oil
1 handful chopped coriander (plus a little more for decoration)
100ml white wine
salt and chilli flakes to taste
1 lemon
1 tbsp vegetable spread
Utensils:
1 big frying pan
knife and chopping board
Directions:
Fry mushrooms, garlic and coriander in a splash of olive oil over low/medium heat for a few minutes, stirring occasionally;
Add the white wine and let it cook for a few more minutes so the alcohol evaporates;
Stir in the vegetable spread, salt and chilli flakes and cook until it melts;
Remove from heat, squeeze half a lemon and mix roughly;
Add a little chopped coriander and a couple of lemon slices on top for decoration;
Serve while hot with some nice bread.
