Extremaduran Migas

Migas are a typical dish throughout all of Spain. Each region has a different way of making it. The region of Extremadura had the most veg-friendly version, so I decided to go with that. Instead of chorizo, which is a key ingredient to migas, I used mushrooms. The recipe is perfect if you have some stale bread laying around that you don't want to throw out.

Serves 2

What you need:

1 baguette (preferably stale)
2 cups mushrooms, sliced (I recommend a darker mushroom)
3 cloves garlic (cut in half lengthwise, with skin left on)
1/2 red pepper, diced
1/2 green pepper, diced
6 tbsp olive oil
1.5 tsp salt

Break the baguette into a few pieces and place in a large bowl. Fill the bowl with water until it rises just above the bread and let sit. The water will soak into the bread within a few minutes.

In a large skillet, sauté the peppers, garlic, mushrooms, and 1/2 tsp salt in 3 tbsp olive oil until lightly brown (around 15 minutes). Move the vegetables onto a plate.

Strain the bread in a colander and press all the water out of the bread with your hands. Place the bread in a the skillet with 3 tbsp olive oil and 1 tsp salt and fry until brown and crumbly (15-20 minutes). Add the vegetables back into the skillet and mix in with bread for about 3 minutes. Add salt and pepper to your liking and serve immediately.


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