Spain is famously known for their tapas, which are basically a selection of different plates containing big flavors transformed into small bites. These Sautéed Spanish Mushrooms with Saffron & White Wine are just that. The mushrooms have a beautiful texture to them, the flavors are insane good and it´s all done in under 30 minutes.
This is the kind of tapas dish you will find at many higher-end tapas bars & restaurants all over Spain. What makes these mushrooms really stand out is the saffron. It gives the mushrooms a beautiful flavor and color. Very important to use high-quality saffron to make this recipe. Do not use imitatition saffron.
For this recipe I used button mushrooms, just because they have such a great texture and they´re easily available everywhere. However, you can use whatever type of mushrooms you like, but I do recommend the button mushrooms. They´re very mild in flavor, which in return allows the saffron to really shine through.
TIPS & TRICKS to make this recipe: Try to use a nonstick fry pan when making these mushrooms. As the liquids evaporate from the pan and into the mushrooms, they won´t stick to the pan. Make sure you use high-quality saffron, this is the STAR of the dish. Finally, make sure you stir the mushrooms constantly, that way the garlic doesn´t burn.
Key Ingredients & Cookware I used in this Recipe:
NONSTICK FRY PAN
HIGH-QUALITY SAFFRON
Watch the Video Below on how to make these Sautéed Spanish Mushrooms with Saffron & White Wine
Sautéed Spanish Mushrooms with Saffron & White Wine
Ingredients
- 12 button mushrooms
- 4 cloves garlic
- 1/4 cup white wine
- 1/2 tsp saffron threads
- 1 tsp lemon juice
- 2 tbsp extra virgin olive oil
- handful fresh chives
- pinch sea salt
- pinch black pepper
Instructions
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Heat a 1/4 cup of white wine in a pan, once it comes to a light boil transfer it to a small bowl, pinch in 1/2 teaspoon of saffron threads and set aside to infuse
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Thinly slice 4 cloves of garlic, grab a handful of fresh chives and finely chop them, grab 12 button mushrooms, rinse them under cold running water, pat them completely dry with paper towels, cut off a 1/4 inch from the stem and cut each mushroom in half
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Heat a large fry pan with a medium heat and add in 2 tablespoons of extra virgin olive oil, after 1 minute add the slices of garlic and the mushrooms into the pan, mix around with the olive oil, after 2 minutes pour in the saffron infused wine and continue to mix everything together
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About 2 minutes after adding the saffron infused wine lower the fire to a low heat and cook for another 4 to 5 minutes or until the mushrooms are soft
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Transfer the mushrooms to a dish and sprinkle a generous portion of the freshly chopped chives on top, enjoy!
Recipe Notes
Remember to use High-Quality Saffron to make this recipe.
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