La Mancha Mushroom Tapas

• Smoky Almond Streusel:
• 1 English muffin, torn into pieces
• 1 tablespoon olive oil
• 3 cloves minced garlic
• 1/4 teaspoon Spanish smoked hot paprika (I use La Chinata brand)
• 1/3 cup chopped slivered almonds
• Tapas:
• 2 tablespoons olive oil
• 1 clove minced garlic
• 1/3 cup finely chopped shallots
• 3/4 pound mixed mushrooms, thinly sliced (button, crimini, shiitaki, etc)
• 2 tablespoons dry Spanish sherry
• 1/2 teaspoon kosher salt
• 1 tablespoon finely chopped fresh thyme
• 6 ounces cream cheese, softened
• 4 ounces Cabrales (Spanish) cheese or other creamy blue-veined cheese, softened
• 5 English muffins, split, lightly toasted
• Fresh thyme sprigs

1. To make streusel, place muffin in blender and process to make crumbs. Heat oil in large nonstick skillet over medium-high heat. Add crumbs, garlic, paprika and almonds, stirring constantly until crumbs and almonds are golden, about 3-5 minutes. Spread mixture on paper towels to cool; set aside.
2. To make tapas, using same skillet over medium heat, add oil. Saute garlic and shallots until just tender. Stir in mushrooms, sherry and salt and cook; stirring constantly about 10 minutes until mushrooms are tender. Add thyme and cook until most liquid is evaporated.
3. Meanwhile, combine both cheeses in small dish, blending well; spread on muffins. Top each muffin with mushroom mixture and place on baking sheet.* Bake in preheated 350F oven for 5 minutes or until hot. Spoon streusel over mushrooms and garnish with thyme. Makes 10 tapas.
4. *can cut muffins into quarters before baking, making 40 bite-size pieces.

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Taken from www.epicurious.com/recipes/member/views/la-mancha-mushroom-tapas-1216139 (may not work)