On our sixth afternoon in Spain, the Bae realized we'd underbooked our Airbnb's. For one night, we'd be without beds, so we had to come up with some plan, stat.
In the morning, we pushed all Txakoli, rain jackets and other Basque Country essentials into overstuffed carry-ons and dragged them thump-thump-thump down sidewalks and across the Nervion river in Bilbao. From one side to the other. Until, directly across from our first abode, we landed in the welcoming lounge of the Barcelo hotel.
The price was a little more than we hoped to pay. But the Bae didn't mind. Because he's got madcap passion for the Barcelo. The breakfast buffet, you see, is the stuff of dreams.
Dozens of different stations, fresh fruits, meats, eggs of the world, a line of pastries so long, you'd think you were in the bakery. There's an entire section for drinks, which included a killer green "detox" juice. Something I haven't seen since landing here in the land of chorizo and cheese.
While the Bae gathered a pile of favorites on his plate, I walked around perusing. A girl on a mission. Hunting for whatever reached out and grabbed my cravings. After days of vacation eating, I was feeling a tad overstuffed. Didn't need anything over-the-top sweet or over-the-top carby or over-the-top meaty.
And so, when I caught a glance of fried oyster mushrooms, every tastebud in my taster wept a thousand sighs of delight. Savory and salty, with a skillet-marinated richness laced with garlic and butter, I was sold and gold.
Since then, all I've wanted to eat is mushrooms. Mushrooms. And more mushrooms.
And so, made a pan full and tossed them today in mache. Thusly, this salad was born. And it is a beaut. Try. Taste. Enjoy.
Crispy Garlic & Mushroom Salad
Read more behind-the-scenes story of this recipe on Instagram @cheekykitchen
2 servings | 20 minutes
- 4 Tbsp butter
- 5 cloves garlic, chopped
- 1/2-3/4 lb oyster mushrooms
- 2 Tbsp olive oil
- 2 Tbsp white balsamic
- 4 cups mache
- 1/4 cup shaved parmesan or romano
- sea salt and pepper
In a large skillet over medium-high heat, melt butter. Add garlic and fill the pan with mushrooms, keeping individual mushrooms from touching each other. Salt lightly. Fry on both sides until golden brown, transfer to a plate and repeat until all mushrooms have been fried. Watch the garlic closely, if it begins to turn dark brown, transfer to a small plate.
Toss mache with olive oil, balsamic, mushrooms, parmesan and garlic. Salt and pepper to taste. Enjoy immediately.