These Spanish Champiñones con Cebolla y Ajo are possibly the BEST mushrooms that hail from Spain. We´re talking mushrooms sauteed in extra virgin olive oil and then finished off in a delicious tomato sauce made with onions, garlic, paprika and saffron.
Serve these mushrooms as a tapas appetizer, a side dish or even pour them over some pasta or rice for a main course. Either way, make sure to serve these mushrooms next to a crunchy baguette to mop up all that delicious goodness.
For this recipe I used white mushrooms, also known as button mushrooms. You can use other types of mushrooms if you like. However, traditionally white mushrooms are used, as their mild flavor doesn´t overpower the flavors of the sauce.
TIPS & TRICKS to Make this Recipe: To wash the mushrooms, I always give them a quick shower for just 4 to 5 seconds. This makes it so much easier to remove the excess dirt. While not allowing the mushrooms to absorb any of the water.
Key Ingredients & Cookware I used in this Recipe:
MY COOKWARE
MY CHEF´S KNIFE
EXTRA VIRGIN SPANISH OLIVE OIL
SPANISH PAPRIKA
SAFFRON
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Watch the Video Below on How to Make Spanish Champiñones con Cebolla y Ajo
Spanish Mushrooms with Onions & Garlic
Ingredients
- 5 tbsp extra virgin olive oil 75 ml
- 1 lbs white mushrooms 450 grams
- 1 large brown onion
- 4 cloves garlic
- 2 tomatoes
- 1/2 tsp sweet smoked Spanish paprika 1.25 grams
- 1/4 tsp saffron threads .17 grams
- handful fresh parsley
- pinch sea salt
- dash black pepper
Instructions
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Cut the onion into 1/4 inch (.635 cm) thick rounds, roughly chop the garlic, finely grate the tomatoes and rinse the mushrooms for 4 to 5 seconds under water, then pat them completely dry, making sure to remove any excess dirt
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Heat a large fry pan with a medium high heat
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After a couple of minutes add in 3 tbsp (45 ml) extra virgin olive oil and the mushrooms, mix together, then place the mushrooms in a single layer and cook for 2 minutes without mixing, after 2 minutes mix the mushrooms and once again place in a single layer and go for 2 minutes, continue to cook the mushrooms in this method until they´re lightly golden brown, about 6 to 8 minutes
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Once the mushrooms are lightly golden brown, season with sea salt & black pepper, mix together, then remove the mushrooms from the pan and set aside
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Using the same pan, lower to a medium heat, add in 2 tbsp (30 ml) extra virgin olive oil and the sliced onion, mix together, after 6 to 7 minutes and the onion is lightly browned, add in the garlic, continue to mix, after 1 minute add in the paprika and saffron, quickly mix together, then add in the grated tomato and season with sea salt & black pepper, mix together and then simmer without mixing
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After 3 to 4 minutes and the grated tomato has slightly thickened, add the mushrooms back into the pan, mix together, then simmer for 2 to 3 minutes
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Transfer into a large serving dish and sprinkle with chopped fresh parsley, enjoy!
Recipe Notes
Get the Saffron and Spanish Paprika I used to make this Recipe
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Estelle
Can I make this a day ahead of time and reheat before serving? Thank you.
24 . Apr . 2024Spain on a Fork
Absolutely! Just cover and add to the fridge, wil hold for up to 3 to 4 days 🙂 Much love
24 . Apr . 2024Alkis
10 . Feb . 2024This came out delicious! We are vegetarians and most of your recipes are a fantastic fit for us!
We love Greek and Italian cuisine, now we love Spanish too!
Thank you Albert for your lovely recipes!
Spain on a Fork
Happy to hear that! Thanks for the comment 🙂 Much love
11 . Feb . 2024Iris Pema
29 . Aug . 2023I really like…most of your recipes, thank you 🙏
Spain on a Fork
Thanks for the comment! Much love 🙂
30 . Aug . 2023BJ
29 . Aug . 2023I was always taught never to rinse mushrooms.
DavidF
Looks really good, Albert. Your recipes are always so original, enticing, and beautifully pictured.
28 . Aug . 2023Spain on a Fork
Happy to hear that! Thanks for the comment 🙂 Much love
28 . Aug . 2023Ramya
Cant wait to make this soon for me i love mushooms sooooooooooo much i never had the best ever spanish mushrooms before perfect for my after office meals love your recipes as always brightens up my day everyday after work
28 . Aug . 2023Spain on a Fork
Sounds great Ramya! Much love 🙂
28 . Aug . 2023