These Spanish Vinegar & Garlic Mushrooms are possibly the best mushrooms I have ever tasted. They´re packed with flavors, easy to make and the mushrooms have the most incredible texture.
You can serve these mushrooms as a tapas appetizer, like they do here in Spain, or even as a side dish. They work perfect next to a Spanish tortilla and a side salad.
What really flavors this dish is the vinegar and garlic. I used white wine vinegar, which is what´s typically used to make this recipe. However, you can use other vinegars, such as red wine vinegar or apple cider vinegar.
TIPS & TRICKS to Make this Recipe: The secret to this recipe, is to cook your mushrooms correctly. Once you add them into the pan, mix them with the olive oil and then place them in a single layer. Cook them on a medium-high heat for 4 minutes without mixing them (no mixing!). That way they get a crusty sear.
Key Ingredients & Cookware I used in this Recipe:
MY NONSTICK FRYING PAN
EXTRA VIRGIN SPANISH OLIVE OIL
SPANISH SEA SALT
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Watch the Video Below on How to Make Spanish Vinegar & Garlic Mushrooms
Spanish Vinegar & Garlic Mushrooms | Champiñones al Ajo Cabañil
Ingredients
- 2 tbsp extra virgin olive oil 30 ml
- 12 button mushrooms
- 5 cloves garlic
- 2 tbsp chopped parsley 8 grams
- 1/4 cup white wine vinegar 60 ml
- sea salt & black pepper
Instructions
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Roughly chop 5 cloves garlic and add into a mortar, pinch in a little sea salt and mash with a pestle until you form a paste like texture, then add in 2 tbsp chopped parsley and 1/4 cup white wine vinegar, mix together until well combined and set aside
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Rinse 12 button mushrooms under cold running water, pat the mushrooms completely dry and cut each one into half
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Heat a large fry pan with a medium-high heat
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After 4 minutes add in 2 tbsp extra virgin olive oil and the cut mushrooms, mix the mushrooms with the olive oil so each one is coated in the olive oil, then place them all in a single layer cut side down, cook for 4 minutes without moving the mushrooms
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After 4 minutes, mix the mushrooms for 2 minutes so they´re evenly suateed all around, then lower the heat to a low-medium heat, add in the vinegar & garlic sauce and season with sea salt & black pepper, mix together and simmer for 4 to 5 minutes, or until all the sauce has been absorbed by the mushrooms, then remove the pan from the heat, transfer the mushrooms into a dish and sprinkle with chopped parsley, enjoy!
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[…] 06. Spanish Garlic Mushrooms […]
13 . Apr . 2023L
02 . Apr . 2022This essentially tastes like vinegar, way too salty and acidic too digest and unfortunately I made this for a family preparation so I had to end up trashing the entire platter to avoid embarrassment. Perhaps the vinegar measurements were overstated on the website, or the recipe is simply an acquired taste. Just beware that if you are to make this recipe it is crucial that you double down on the vinegar and see how well it works with diluted proportions.
Vicky
22 . Sep . 2021I had these when I was in Spain and they were awesome! I bought mushrooms but I bought the baby Bella Mushroom instead. Will they work just as well? If the whites are better than I’ll wait until I get some white mushrooms! Thanks for your recipes!
Spain on a Fork
White button msuhrooms work best here, buy you can also use baby bellas 🙂 much love
23 . Sep . 2021Neal Alston
18 . Sep . 2021Bloody lovely. I added some misaddressed mussels which really upped it. Thank you.
Spain on a Fork
Sounds great! Much love 🙂
21 . Sep . 2021Robin Tauch Gallo
25 . Aug . 2021These were delicious! I kept eating and telling my husband how good they were. He agreed. My only problem is I should have made two batches. This recipe is a keeper. Thanks!
Spain on a Fork
I am so happy to hear that! Thanks for the comment 🙂 much love
26 . Aug . 2021Sam
11 . Aug . 2021These mushrooms were delicious. So easy to make and bursting with flavour
Spain on a Fork
So happy to hear that! Much love 🙂
11 . Aug . 2021Elaina
07 . Aug . 2021Greetings from British Columbia, Canada. I just made this recipe and it turned out perfectly. I paired it with some baked sockeye salmon and a quinoa tomato bulgur pilaf which made for a very satisfying meal. Thank you for sharing your easy-to-make recipes with that Spanish charm. I will continue to try your other recipes.
Spain on a Fork
I am so happy to hear that! much love 🙂
07 . Aug . 2021The BEST Mushrooms of your Life | Spanish Vinegar & Garlic Mushrooms – 蚂蚁商城 Ant Commerce
[…] The BEST Mushrooms of your Life | Spanish Vinegar & Garlic Mushrooms […]
28 . Jul . 2021Raj
Would Apple Cider Vinegar work or does it have to be white wine vinegar?
18 . Jul . 2021Spain on a Fork
You can use any vinegar you like 🙂 much love
19 . Jul . 2021Michael
Do you happen to know the nutritional Info. Thanks
30 . Jun . 2021Pat
28 . Jun . 2021I made these and even went out and bought expensive champagne vinegar for this recipe. I was very disappointed. The vinegar taste was way too prominent. After I made the whole recipe, I ended up pouring the entire amount into a bowl of water to wash off all the flavor. I then made another amount of mushrooms that I cooked just the way this recipe said but I cooked them in ghee and in place of the sauce, I used white wine. Then I mixed both recipes together. With that vinegar, garlic, parsley sauce washed off then mixed with the ghee cooked mushrooms, it was edible. Next time I will make it with only the ghee. One thing good about this recipe though is the cooking times and method for the mushrooms. It’s the sauce that ruins the mushrooms.
Spain on a Fork
Champagne vinegar is much stronger than white wine vinegar, this is why I used white wine vinegar as stated on the recipe, thanks for the 1 star rating 🙂
29 . Jun . 2021Raymond Falkenberg
02 . Jun . 2021My husband isn’t crazy about mushrooms, but he devoured these.
Spain on a Fork
So happy to hear that! thanks for the comment ? much love
03 . Jun . 2021Christian McCulloch
How do these taste when cold? Always looking for dishes I can take to the beach.
30 . May . 2021Spain on a Fork
These mushrooms are great warm or cold, perfect for the beach 🙂 much love
30 . May . 2021Sol
27 . May . 2021I’m sure mine would have tasted way better if I had used really good vinegar. The recipe itself is a 5 star and I’ll make it again, but will buy excellent vinegar next time. Thank you Albert!!
Spain on a Fork
Glad you enjoyed it 🙂 thanks for the comment! much love
28 . May . 2021Timothy West
My favourite vinegar is the “Vinagre de vino dulce de Moscatel” – do you think that would work here? Or perhaps a sherry vinegar?
26 . May . 2021Spain on a Fork
You can use any vinegar you like, however, if it´s a strong vinegar, use half the amount 🙂 much love
26 . May . 2021Kathleen bell
Scotch bonnet peppers, are they available in the inland valley markets?
22 . May . 2021Ramya
will be making this soon can i doubled up more mushrooms for this as i am a mushroom lover i never had spanish vinegar and garlic mushrooms before i love mushrooms sooooooooooooooooo much perfect for my office snacks and home snacks while i work on the computer and phone will dm you if i make this and let you know how it goes Thanks Ramya
19 . May . 2021Spain on a Fork
Yes you can totally double up on the mushrooms here 🙂 thanks for the comment Ramya! much love
19 . May . 2021