Spanish Chili Garlic Mushrooms | Easy 20 Minute One-Pan Recipe
These Spanish Chili Garlic Mushrooms are seriously addictive. They´re packed with flavors, easy to make and done in under 30 minutes. Serve them as a tapas appetizer or pour them over some pasta for an incredible meal.
What makes these Chili Garlic Mushrooms stand out is the technique on how to cook the mushrooms. First you sear them on a high heat, which gives them a beautiful crusty sear and removes all their water content. Then you mix them with the chili garlic sauce. This gives the mushrooms a firm texture and ensures they won´t get mushy or soggy.
To make this recipe, I used button mushrooms. But you can also use baby portabella mushrooms. Either way, I always like to give the mushrooms a quick rinse under cold water, just for a couple seconds. This makes it so much easier to remove the excess dirt from the mushrooms when you pat them dry.
TIPS & TRICKS to Make this Recipe: The red chili I used in this recipe, was a Spanish red chili. Which is very mild in heat. But you can use any type of red chili you like.
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Watch the Video Below on How to Make these Chili Garlic Mushrooms
Spanish Chili Garlic Mushrooms
- 1/4 cup extra virgin olive oil 60 ml
- 12 button mushrooms
- 6 cloves garlic
- 1 red chili
- 2 tbsp finely chopped parsley 8 grams
- pinch sea salt
- dash black pepper
Heat a large fry pan with a medium-high heat
Meanwhile, cut off the stem from 12 button mushrooms without fully removing the stem, rinse the mushrooms under cold running water, just for a couple seconds, then pat each one completely dry with paper towels or a dishcloth, making sure to remove any excess dirt
Once the pan is very hot, add in 2 tbsp (30 ml) extra virgin olive oil and the mushrooms, mix together, then place the mushrooms in a single layer stem side up, cook for 2 minutes without mixing, then flip the mushrooms and cook for another 2 minutes without mixing, then remove the pan from the heat and transfer the mushrooms into a bowl and set aside
Heat the same pan with a low to low-medium heat and add in 2 tbsp extra virgin olive oil
Meanwhile, roughly chop 6 cloves garlic, finely chop 1 red chili (seeds removed) and finely chop a handful of fresh parsley
Add the chopped garlic and chili into the pan with the hot olive oil, mix together continuously, after 30 to 60 seconds and the garlic is aromatic, turn off the heat, add the mushrooms back into the pan, 2 tbsp (8 grams) of the finely chopped parsley and season with sea salt & black pepper, mix together until well mixed
Transfer into a serving dish, serve warm or at room temperature, enjoy!
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