Did somebody say garlic mushrooms? I have to admit, I´m a bit of a mushroom-holic, and when you add garlic into the mix, well, it just takes them over-the-top. In this recipe we´re combining perfectly sauteed garlic mushrooms with Spanish padron peppers. Folk´s, this is one heck of an amazing tapas dish.
Seriously, these Garlic Mushrooms with Spanish Padron Peppers are so delicious. Loaded with so many flavors, easy to make and done in under 30 minutes. This is a combination of two of the most popular ingredients in the Spanish kitchen. Serve this dish as a tapas appetizer or even as a side dish.
To make this recipe I used Spanish padron peppers, if you can´t find them in your area, you can substitute them for shishito peppers. Heck, you can even use Anaheim chilis if you want to add heat to this dish. I also used Cobram Estate Sevillano Extra Virgin Olive Oil. Made with a combination of Spanish and Italian olives that are planted in California. A beautiful olive oil that has incredible aromatics and a big bold flavor.
TIPS & TRICKS to make this recipe: Make sure to use a large pan, this ensures it will hold all the ingredients in the pan. Remember to cook everything in a medium heat, that way the flavor of the olive oil is not lost. Padron peppers are not spicy, though you might find 1 or 2 spicy ones in a bag. I topped off my mushrooms & padron peppers with sweet smoked paprika, this just adds another dimension of flavors.
Watch the Video Below on How to Make Garlic Mushrooms with Spanish Padron Peppers
Garlic Mushrooms with Spanish Padron Peppers
- 15 padron peppers
- 12 button mushrooms
- 4 cloves garlic
- 1/4 cup extra virgin olive oil
- 1/4 cup white wine
- pinch sea salt
- pinch black pepper
- dash sweet smoked Spanish paprika
Rinse & pat dry 15 padron peppers, rinse & pat dry 12 button mushooms and cut each one in half, thinly slice 4 large cloves of garlic
Heat a large frying pan with a medium heat and add in a 1/4 cup of extra virgin olive oil, after 2 minutes add the padron peppers, mix continuously, after 2 minutes and the peppers are starting to lightly blister add the mushrooms and continue to mix, 4 minutes later add the sliced garlics and continue to mix, 2 minutes later add in a 1/4 cup of white wine and season generously with sea salt & freshly cracked black pepper, once the alcohol has burned out (about 2 minutes), transfer the mixture into a shallow bowl
Dust off the mushrooms and padron peppers with some sweet smoked Spanish paprika, serve next to a crusty baguette, enjoy!
Get the Cobram Estate Extra Virgin Olive Oil I used in this recipe.
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