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 pepper 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 ...