Mushrooms marinated in lemon and cinnamon :: Champiñones marinados en limón y canela

Swedish version here

Holidays, weekends and generally all the days off invite us to enjoy the "appetizer time". We are HUGE fans of the 1pm-aperitivo before having proper lunch. It usually consists on small bites such as olives, cockles, chips and some quick tapa.

Yes, before you say that, we sometimes get totally full and don't feel like having the proper lunch after that (right away the siesta comes ;P)

Not to worry about it, I thought: why not to make another quick tapa? But this time it should be healthier and less heavy! (just to feel less guilty ;)

Ingredients (2 people)

• 150 gr of mushrooms
  
• 1/2 lemon juice
• 1 and 1/2 cloves of garlic
• 10 cl of olive oil
• 5 ml of cinnamon
• 5 ml of paprika
• 1/2 teaspoonful of salt
• 1/2 spoon of caster sugar 
• 10 cl of water

Elaboration
As you can see, I used not canned mushrooms so I had the duty to wash them and clean them. Firstly, have a quick wash with water to get rid of the ground. Then, cut the stems and throw them away.

Now we have the upper part of the mushrooms. Grab a paper towel and carefully finish cleaning them. Watch out and do not press too strong or you will break them.
Cut each mushroom in a half and reserve.

Now, let's go for the marinated. In a pot, introduce the squeezed lemon juice and the olive oil. Peel the cloves and put them in as well. Add the rest of the seasoning: the cinnamon, the salt and the sugar.  

As for the final thing, add the water and bring everything to boil and let it boil for 5 minutes. 

Then, add the mushrooms and simmer them for 15 minutes.

  Once they are cooked, put the mushrooms in a crystal bowl and let them cool. After half an hour, introduce them in the fridge for at leats 2 hours. 

You can either eat them after that time or leave it to the next day!

In a few steps you have a tasty mushrooms where the condiments fill in your mouth.

Let's aperitivo!