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.
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Watch the Video Below on How to Make these Spanish GARLIC Mushrooms in Sauce
Spanish GARLIC Mushrooms in Sauce
- 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
Roughly chop 6 cloves of garlic and cut the mushrooms (washed & dried) into 1/4 inch (.625 cm) thick slices
Heat a large fry pan with a medium heat and add in the olive oil
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
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
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
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
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
Transfer the mushrooms and sauce into a large serving dish and garnish with fresh parsley, serve at once, enjoy!
Get the Spanish Paprikas I used to make this Recipe
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