The BEST-EVER Spanish Mushrooms | Champiñones con Cebolla y Ajo Recipe
These Spanish Champiñones con Cebolla y Ajo are possibly the BEST mushrooms that hail from Spain. We´re talking mushrooms sauteed in extra virgin olive oil and then finished off in a delicious tomato sauce made with onions, garlic, paprika and saffron.
Serve these mushrooms as a tapas appetizer, a side dish or even pour them over some pasta or rice for a main course. Either way, make sure to serve these mushrooms next to a crunchy baguette to mop up all that delicious goodness.
For this recipe I used white mushrooms, also known as button mushrooms. You can use other types of mushrooms if you like. However, traditionally white mushrooms are used, as their mild flavor doesn´t overpower the flavors of the sauce.
TIPS & TRICKS to Make this Recipe: To wash the mushrooms, I always give them a quick shower for just 4 to 5 seconds. This makes it so much easier to remove the excess dirt. While not allowing the mushrooms to absorb any of the water.
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Watch the Video Below on How to Make Spanish Champiñones con Cebolla y Ajo
Spanish Mushrooms with Onions & Garlic
- 5 tbsp extra virgin olive oil 75 ml
- 1 lbs white mushrooms 450 grams
- 1 large brown onion
- 4 cloves garlic
- 2 tomatoes
- 1/2 tsp sweet smoked Spanish paprika 1.25 grams
- 1/4 tsp saffron threads .17 grams
- handful fresh parsley
- pinch sea salt
- dash black pepper
Cut the onion into 1/4 inch (.635 cm) thick rounds, roughly chop the garlic, finely grate the tomatoes and rinse the mushrooms for 4 to 5 seconds under water, then pat them completely dry, making sure to remove any excess dirt
Heat a large fry pan with a medium high heat
After a couple of minutes add in 3 tbsp (45 ml) extra virgin olive oil and the mushrooms, mix together, then place the mushrooms in a single layer and cook for 2 minutes without mixing, after 2 minutes mix the mushrooms and once again place in a single layer and go for 2 minutes, continue to cook the mushrooms in this method until they´re lightly golden brown, about 6 to 8 minutes
Once the mushrooms are lightly golden brown, season with sea salt & black pepper, mix together, then remove the mushrooms from the pan and set aside
Using the same pan, lower to a medium heat, add in 2 tbsp (30 ml) extra virgin olive oil and the sliced onion, mix together, after 6 to 7 minutes and the onion is lightly browned, add in the garlic, continue to mix, after 1 minute add in the paprika and saffron, quickly mix together, then add in the grated tomato and season with sea salt & black pepper, mix together and then simmer without mixing
After 3 to 4 minutes and the grated tomato has slightly thickened, add the mushrooms back into the pan, mix together, then simmer for 2 to 3 minutes
Transfer into a large serving dish and sprinkle with chopped fresh parsley, enjoy!
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