There is nothing better than a quick & easy tapas dish and these Sauteed Spanish Mushrooms with Garlic and Paprika are just that. With so many different mushrooms recipes out there, this one here is a step above the rest. Loaded with amazing flavors, super easy to make and done in about 20 minutes.
These mushrooms are naturally gluten free and vegan, the perfect Spanish tapas dish for just about everyone. Make sure to use some good quality Spanish paprika to make these mushrooms, it makes all the difference in the world.
For this recipe I used button mushrooms, which are just the standard white mushrooms you find at the grocery store. You can use any type of mushrooms that you like for this recipe, but I find that the button mushrooms work best. They have a great texture, cook easily and offer a very mild flavor.
Watch the video below on How to Make these Sauteed Spanish Mushrooms with Garlic and Paprika or check out the recipe card below which you can print. Salud!
Watch the Video Below on How to Make these Sauteed Spanish Mushrooms with Garlic and Paprika
Sauteed Spanish Mushrooms with Garlic and Paprika
- 1/4 cup extra virgin olive oil
- 4 cloves garlic
- 1 shallot
- 12 button mushrooms
- 1/2 tsp smoked paprika
- 1/4 cup white wine
- handful fresh parsley
- pinch sea salt
- pinch black pepper
Gently remove the stems from 12 buttom mushrroms, rinse the mushrooms under cold running water and pat them dry with paper towels, making sure to remove any excess dirt, finely mince 4 cloves of garlic, finely dice 1 shallot and finely chop a handful of fresh parsley
Heat a saute pan with a medium-high heat and heat the pan for 2 minutes with no fat in the pan, after 2 minutes add a 1/4 cup of extra virgin olive oil and then add the mushrooms, mix the mushrooms with the oil and cook for 3 minutes, then make a well in the middle and add the minced garlic and diced shallots and mix with the oil for 1 minute, then add 1/2 teaspoon of sweet smoked paprika, season with sea salt and freshly cracked black pepper and mix it all together, then start removing the mushrooms from the pan and transfer to a dish with the hole of the mushrooms facing up
Now add a 1/4 cup of white wine to the pan with the garlic and onions and about 2 tablespoons of freshly chopped parsley and mix together, cook the sauce for 3 minutes, then drizzle the sauce all over the mushrooms, sprinkle the dish with some freshly chopped parsley, enjoy!
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