Spanish Tapas in English, Recipes in English by Carlos Mirasierras

Fry the oyster mushrooms, and the garlic (the latter is optional) in oil over a high
flame, and sprinkle some salt on them.
Keep turning the mushrooms over so they can be cooked on both sides.
Once they are fried you can add parsley and garlic, finely chopped, and sprinkle
some olive oil on the preparation. Serve before it gets cold.

Fried asparagus
Ingredients: Green asparagus; 2 tbsp olive oil; salt;
Preparation:
Wash the asparagus and cut off the rough ends (a good system is to try to
break the asparagus with both hands and by the weakest point; the rough end
easily becomes detached at this point)
Fry the asparagus in some olive oil on a medium-to-high heat until they all get a
bit brown. 3. Next, and once they are fried, sprinkle some salt, lemon juice
(optional) and serve before they get cold.

Fried eggplants
Ingredients: 1 medium eggplant; 1 egg; a few slices of Serrano ham (optional);
3 tbsp flour; salt and olive oil
Preparation:
Slice the eggplant (about 1 cm thick)
Whisk the egg with some salt, and set aside
Spread some flour on a large plate
Start heating the oil in a frying pan on a medium heat
Dip the eggplant slices in the whisked egg and dredge in flour
Fry immediately for about 3 - 5 mins, turning them over to get a brown color on
each side, and place on kitchen paper to drain off the excess of oil.
Basque pincho: Mushroom and ham
Ingredients: A loaf of bread (baguette); 100 g of uncut medium-sized
mushrooms; 50 g Serrano ham; salt and pepper; olive oil
Presentation:
First, clean the mushrooms; place them on a roasting pan, sprinkle some oil,
and move them to a preheated oven at 200º C for approx 10 mins when done
remove from the oven and season with salt and pepper - set aside
Cut up the stick of bread and lay the pieces (about 3 cm thick) on a plate
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