Spicey Spanish Marinated Mushrooms

Clean and trim the white mushrooms, then slice them into uniform halves or quarters depending on their size.

Finely dice the onion and mince the garlic cloves, keeping them separate until ready to use.

Heat olive oil in a medium saucepan over medium heat, then add the diced onion and sauté until softened and translucent.

Add the minced garlic, whole cloves, and red pepper flakes to the pan, stirring continuously and cooking until fragrant.

Pour in the beef broth and tomato sauce, stirring to combine all the aromatics into a unified broth base.

Add the prepared mushrooms to the broth, season with salt and pepper to taste, and bring the mixture to a gentle boil.

Reduce the heat to low and simmer the mushrooms in the broth, allowing them to absorb the spiced liquid fully.

Remove from heat and allow the mushrooms to cool and steep in the broth for at least 30 minutes before serving warm or at room temperature.