Mushrooms You Actually Can´t Resist | Champiñones al Chilindrón Recipe
These Spanish mushrooms, known as Champiñones al Chilindrón, are probably the BEST tasting mushrooms that hail from Spain. We´re talking layers of flavors, easy to make and all done in under 30 minutes.
To make this recipe, I used large white mushrooms. But you can use any mushrooms you like. Though I do recommend using white mushrooms, as their mild flavor does not over-power the dish.
TIPS & TRICKS to Make this Recipe: The secret to this recipe is to cook the ingredients at a higher heat. This way the water from the mushrooms gets cooked off and they end up with an incredible texture and absorb all the flavors in the pan.
If you´re not already subscribed to my youtube channel, become a subscriber and click on the bell icon to be notified everytime I release a new video.
Support Spain on a Fork. Get your Spain on a Fork Apron and other awesome Merchandise here.
Your SUPPORT Helps Spain on a Fork Keep Going
Watch the Video Below on How to Make Spanish Champiñones al Chilindrón
Spanish Mushrooms | Champiñones al Chilindrón
- 3 tbsp extra virgin olive oil 45 ml
- 10 large white mushrooms
- 1 small onion
- 4 cloves garlic
- 1 red bell pepper
- 1 green bell pepper
- 1 tomato
- 1/2 tsp sweet smoked Spanish paprika 1.15 grams
- 1/2 tsp dried thyme .45 grams
- 1/2 cup white wine 120 ml
- 1 bay leaf
- pinch sea salt
- dash black pepper
- handful fresh parsley
Wash and pat dry the mushrooms, then cut each one into 4 evenly sized pieces, finely chop the onion, roughly chop the garlic, finely chop the bell peppers and finely grate the tomato
Heat a large fry pan with a medium to medium-high heat and add in the olive oil
After a couple minutes add in the onion, garlic and bell peppers, mix with the olive oil, after 4 minutes and the vegetables are lightly sauteed, add in the mushrooms, continue to mix together
Once the mushrooms are lightly sauteed, about 4 minutes, add in the grated tomato, paprika, thyme and season with sea salt & black pepper, mix together and cook for 2 minutes or until the grated tomato has thickened, then add in the white wine and bay leaf, let it simmer for 3 to 4 minutes or until the wine has reduced in half
Transfer everything into a serving dish and sprinkle with finely chopped fresh parsley, serve warm or at room temperature, enjoy!
Get the Spanish Paprika I used to make this Recipe
Disclosure: At Spain on a Fork, we offer affiliate links to help you find what you need to re-create our recipes. If you like what we do, you can support us through our chosen links, which earn us a commission, but you still pay the same price. Learn more here.