These Spanish mushrooms in tomato sauce, known as champiñones en salsa de tomate, are possibly the best mushrooms I have ever tasted. We’re talking layers of flavors, super easy to make, and all done in just 30 minutes. Serve them as a tapas appetizer or even as a side dish.
To make this recipe, I used white button mushrooms. You can also use baby portobellos if you like. Either way, I like to give the mushrooms a quick rinse under water, just for a few seconds. As it makes it so much easier to remove the excess dirt.
To make the tomato sauce, I finely grated four fresh tomatoes. You can also use canned tomato sauce (passata) if you prefer. About 1 cup (240 grams) will do the trick.
TIPS & TRICKS to Make this Recipe: You serve these mushrooms warm, at room temperature, or even chilled. They will hold for up to 3 to 4 days in the fridge in an airtight container.
Key Ingredients & Cookware I used in this Recipe:
MY COOKWARE
MY CHEF´S KNIFE
EXTRA VIRGIN SPANISH OLIVE OIL
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Watch the Video Below on How to Make Spanish Mushrooms in Tomato Sauce
Spanish Mushrooms in Tomato Sauce | Champiñones en Salsa de Tomate
Ingredients
- 4 tbsp extra virgin olive oil (divided) 60 ml
- 1 lbs white button mushrooms 450 grams
- 1 small onion (finely chopped)
- 5 cloves garlic (roughly chopped)
- 1/4 tsp crushed red pepper flakes .65 grams
- 1 tbsp sherry vinegar 15 ml
- 1 tsp sweet smoked Spanish paprika 2.50 grams
- 1/2 tsp ground cumin 1.50 grams
- 4 tomatoes (finely grated)
- 2 tbsp chopped parsley 8 grams
- sea salt & black pepper
Instructions
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Add the mushrooms into a colander and rinse under water for a few seconds, then pat the mushrooms dry and wipe off any excess dirt, then cut off the stem from each mushroom, but without fully removing the stem
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Heat a large fry pan with a medium heat and add in 2 tbsp olive oil
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After a couple of minutes add in the mushrooms and mix them around, then place them in a single layer and cook for 2 minutes, then mix the mushrooms again, and then place them in a single layer and cook for 2 minutes, continue to cook the mushrooms in this method until they are lightly golden brown, about 8 to 10 minutes, then season with salt & pepper, mix together, and then remove the mushrooms from the pan and set aside
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Now using the same pan with the same heat add in 2 tbsp olive oil, then immediately add in the chopped onion, chopped garlic, and crushed red pepper, mix continuously
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After 3 to 4 minutes and the onions are translucent, add in the sherry vinegar, paprika, and cumin, quickly mix together, then add in the grated tomatoes, and season with salt & pepper, mix together and then simmer
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Once the grated tomatoes have slightly thickened, about 5 to 6 minutes, add the mushrooms back into the pan, along with the chopped parsley, mix together, and then simmer for 2 to 3 minutes
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Transfer into a large serving dish and serve, enjoy!
Recipe Notes
Get the Spanish Olive Oil I used to make this Recipe
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Glenn
20 . Aug . 2025So delicious! Used medium-sized Crimini mushrooms – cooked a little longer – and the result was fantastic! Great balance of flavors and they disappeared in minutes. I will double the recipe next time. Thanks Albert – you rock with this simple, easy, natural recipes that make such great food!
Spain on a Fork
So happy to hear that! Thanks for the comment 🙂 Much love
21 . Aug . 2025SHAUN
10 . Aug . 2025Sounds great and I absolutely will be trying these, but please everyone never wash mushrooms, if you must use a damp cloth and wipe them gently, but never submerge them.
Spain on a Fork
Don’t submerge them, but a quick shower will not do any harm 🙂 Thanks for the comment! Much love
10 . Aug . 2025Joseph
08 . Aug . 2025thank You. very nice. I omit tomato and add butter to olive oil n sour cream after they are cooked stir into pan and as it bubbles top with sweet paprika. Oh iron skillet so stays hot and continues ta bubble bring to table place on a Matt an dews and ahhhhhhs really good bubble bubble
Spain on a Fork
Sounds great! Much love 🙂
09 . Aug . 2025