We are once again joining our partner wine expert, Marc Supsic, for a Weekly Tasting Live! Launching on Monday, February 21, 2022, you can expect a brand new curated set, A Quartet of Spanish Reds: Four Regions with French Connections .
Give your next meal some international flavor. This recipe for Spanish Garlic Mushrooms combines olives, white beans, and rosemary for an enticing side dish that’s filling enough to eat on its own. Read on to learn about wine pairing with garlic dishes.
- 1 15-oz can of white beans, drained
- 2 tbsp olive oil, divided
- 1 tsp fresh rosemary, minced
- Kosher salt
- Freshly ground black pepper
- 2 tbsp nutritional yeast
- 8 oz button mushrooms, cleaned and sliced
- 1 oz garlic, sliced thinly
- 2 tbsp canned black olives, drained
- 1 baguette
- 1 tsp fresh tarragon, optional
- ½ tsp toasted fennel seeds, optional
- Place beans in a middle bowl. Add olive oil, rosemary, salt, pepper, and nutritional yeast. Using a fork, smash them until they form a paste.
- In a medium sauté pan, add olive oil, mushrooms, and garlic. Cook for about 5 minutes. Add fennel and olives, cooking for about 2 more minutes. Remove from heat.
- Slice baguette into biased cuts and toast them, either under the broiler or on a skillet with 1-2 tablespoon of olive oil. Toast until golden.
- Once toasted, spread the bean mixture onto the bread. Top with mushroom mixture and garnish with tarragon. For additional flavor, grind toasted fennel seed sprinkled over top. Serve with sliced crusty bread for tapas or rice for a heartier meal.
Suggestions for wine pairing with garlic:
When garlic is raw, you’ll want a wine that’s higher in acidity. With our cooked Spanish Garlic Mushrooms, though, you can’t go wrong with a full-bodied Spanish or Italian red. Try a Syrah or even a Shiraz. Shop our Last Chance Wines to find great deals so you can experiment with different varieties!