Sevilla´s BEST-KEPT Tapas Recipe | Sautéed Mushrooms with Aioli

These Sautéed Mushrooms with Aioli, known as Champiñones con Alioli Verde, are one of Spain´s most unknown tapas recipe. They´re packed with flavors, seriously easy to make and all done in just 20 minutes.

This recipe hails from the province of Sevilla, but more specifically, from restaurant Bar Las Golondrinas in downtown Sevilla. It´s typically served as a tapas appetizer, but you can also serve it as a side dish, next to some roasted potatoes and grilled fish.

To make the aioli, I used mayonnaise. You can easily veganize this recipe by using a plant-based mayo. To put the sauce together, I used a mortar & pestle. But you can also use a handheld blender, a food processor or even a nutribullet.

TIPS & TRICKS to Make this Recipe: You can serve these mushrooms warm, at room temperature or even chilled. They will hold for up to 4 days in the fridge, in an air-tight container.

Key Ingredients & Cookware I used in this Recipe:
MY COOKWARE
MY CHEF´S KNIFE
SPANISH OLIVE OIL I USED (10% OFF Your Order with Coupon ONAFORK)

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Watch the Video Below on How to Make these Sautéed Mushrooms with Aioli

Print

Sauteed Mushrooms with Aioli

Course Appetizer, Side Dish

Cuisine Spanish

Prep Time 10 minutes

Cook Time 10 minutes

Servings 4

Calories 211 kcal

Author Albert Bevia @ Spain on a Fork

Ingredients

• 4 tbsp extra virgin olive oil 60 ml
• 15 white mushrooms
• 2 cloves garlic
• 1/4 cup chopped fresh parsley 15 grams
• 1/2 cup mayonnaise 120 grams
• 1 tsp lemon juice 5 ml
• pinch sea salt
• dash black pepper
• handful chopped parsley

Instructions

1. To make the aioli, add the cloves of garlic roughly chopped into a mortar, along with 1/4 cup (15 grams) chopped parsley and a kiss of sea salt, using a pestle, pound down on the ingredients until you form a paste like texture, then add in the mayonnaise, lemon juice and 1 tbsp (15 ml) extra virgin olive oil, season with sea salt & black pepper and whisk together until you form a creamy sauce, set aside

2. Heat a large nonstick fry pan with a medium-high heat

3. Meanwhile, add the mushrooms into a colander and give them a quick rinse under water, just for 5 seconds, then pat each mushroom dry with paper towels and remove any excess dirt, then cut off a little bit from the stem without completely removing it

4. Once the pan is nice and hot, 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 flip the mushrooms to cook the other side, cook for another 2 minutes, then season with sea salt & black pepper, mix together and remove from the heat

5. Transfer the mushrooms into a serving dish, all stem side up, top off each mushroom with a dollop of the aioli, garnish with chopped parsley, serve warm or at room temperature, enjoy!

Recipe Notes

Get the Spanish Olive Oil I used to make this Recipe (10% OFF Your Order with Coupon ONAFORK)

Nutrition Facts

Sauteed Mushrooms with Aioli

Amount Per Serving

Calories 211 Calories from Fat 189

% Daily Value*

Fat 21g32%

Saturated Fat 3g19%

Trans Fat 0.01g

Polyunsaturated Fat 5g

Monounsaturated Fat 12g

Cholesterol 4mg1%

Sodium 238mg10%

Potassium 275mg8%

Carbohydrates 6g2%

Fiber 1g4%

Sugar 3g3%

Protein 3g6%

Vitamin A 336IU7%

Vitamin C 8mg10%

Calcium 12mg1%

Iron 1mg6%

* Percent Daily Values are based on a 2000 calorie diet.

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