These GARLIC Mushrooms in Sauce, known in Spain as Champiñones en Salsa de Pimentón, are possibly the best mushrooms ever. We´re talking mushrooms cooked in a rich & smoky sauce, giving them a melt in your mouth texture, a ton of great flavors and all done in just 30 minutes.
You can serve these mushrooms as a side dish next to some grilled fish and a garden salad, or even as tapas appetizer with a bottle of Spanish cava. Either way, serve these mushrooms next to a crunchy baguette to mop up all that delicious sauce.
To make this recipe I used white mushrooms, but you can also use baby portabellas. To flavor the sauce, I used a combination of sweet smoked and hot smoked Spanish paprikas. These spices are essential in this recipe, as it´s what gives the sauce that smoky flavor.
TIPS & TRICKS to Make this Recipe: What thickens the sauce is the bread and garlic mixture. To make this recipe gluten free, just use gluten free bread. You can make these mushrooms ahead of time and then reheat. Just make sure to add a bit of liquid when reheating to bring the sauce back to life.
Key Ingredients & Cookware I used in this Recipe:
MY COOKWARE
MY CHEF´S KNIFE
EXTRA VIRGIN SPANISH OLIVE OIL
SPANISH PAPRIKAS I USED
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Watch the Video Below on How to Make these Spanish GARLIC Mushrooms in Sauce
Spanish GARLIC Mushrooms in Sauce
Ingredients
- 1/4 cup extra virgin olive oil 60 ml
- 2 slices baguette 1 inch / 2.50 cm thick each
- 8 cloves garlic
- 1 lbs white mushrooms 450 grams
- 1 tsp sweet smoked Spanish paprika 2.50 grams
- 1/2 tsp hot smoked Spanish paprika 1.25 grams
- 1/2 cup white wine 120 ml
- 1/2 cup vegetable broth 120 ml
- 1/4 cup fresh parsley 15 grams
- pinch sea salt
- dash black pepper
Instructions
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Roughly chop 6 cloves of garlic and cut the mushrooms (washed & dried) into 1/4 inch (.625 cm) thick slices
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Heat a large fry pan with a medium heat and add in the olive oil
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Once the oil is hot, add in the slices of baguette and two cloves of garlic (skins removed), cook the ingredients until they´re golden fried all around, about 4 to 5 minutes, then remove from the pan and set aside
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Using the same pan with the same heat, add in the chopped garlic, mix with the olive oil, after 30 seconds add in the sliced mushrooms, cook for 6 minutes, mixing the mushrooms every 1 to 2 minutes so they evenly sautee
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After 6 minutes and the mushrooms are sauteed, add the sweet smoked Spanish paprika, hot smoked Spanish paprika and season with sea salt & black pepper, quickly mix together, then add in the white wine, mix and simmer for 3 minutes
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In the meantime, add the slices of fried baguette and garlic into a food processor, along with the fresh parsley and a pinch of sea salt, run the food processor for about 1 minute or until the ingredients are finely chopped
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After simmering the white wine for about 3 minutes, add in the bread and garlic mixture, along with the vegetable broth, mix together and bring to a boil, then place a lid on the pan and lower to a low-medium heat, simmer for 5 minutes or until you get a slightly thick sauce, then remove from the heat
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Transfer the mushrooms and sauce into a large serving dish and garnish with fresh parsley, serve at once, enjoy!
Recipe Notes
Get the Spanish Paprikas I used to make this Recipe
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JostLori
06 . Feb . 2024Mike is right, you DO have some great recipes on your site and I can see why he chose this recipe for our Best of 2023 cooking game! The hubby and I love tapas, and mushrooms, so I knew we would love these! So easy to make and so delicious! For those asking if there’s a substitute for the smoked paprikas, I say “don’t”, it simply won’t be the same. This recipe had just the right amount of heat and smokiness, which allowed the mushrooms to shine throughout. The fried baguette and garlic sauce is just genius! I did have to add a bit more broth at the end, as it dried out a little and we wanted it saucy. Served with some toasted baguette slices. Heaven!!!
Spain on a Fork
So happy to hear that! Thanks for the comment 🙂 Much love
06 . Feb . 2024Michael
22 . Jun . 2023So glad I discovered your site. You have some great recipes posted. This mushroom dish is delicious. Made as written (again, thanks for your easy to follow video). I served this with a flank steak.
Spain on a Fork
So happy to hear that! Thanks for the comment 🙂 Much love
23 . Jun . 2023Christine
03 . May . 2023This was so delicious. We loved it. Mine to red out less saucy than yours. We served it alongside roasted chicken and steamed spinach. It was great meal and the best part was the mushrooms. I’ll bet this would be a spectacular filling for an egg omelette. Thanks for another great recipe!
Spain on a Fork
So happy to hear that! Thanks for the comment 🙂 Much love
03 . May . 2023Alice
This sounds wonderful. Is there a substitute I can use for hot smoked Spanish paprika?
28 . Mar . 2023Thanks!
Spain on a Fork
You can use a a little chili powder 🙂 Much love!
29 . Mar . 2023Ramya
Cant wait to make this soon for me can i skip white wine as i dont use alcohol at home i love mushrooms sooooooooooooooo much i never had spanish garlic mushrooms in sauce before perfect for my after office meals love your recipes as always brightens up my day everyday after work
27 . Mar . 2023Spain on a Fork
Sounds great Ramya! Thanks for the comment 🙂 Much love!
28 . Mar . 2023