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.
Key Ingredients & Cookware I used in this Recipe:
MY COOKWARE
MY CHEF´S KNIFE
EXTRA VIRGIN SPANISH OLIVE OIL
SPANISH PAPRIKA
SAFFRON
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Watch the Video Below on How to Make Spanish Champiñones con Cebolla y Ajo
Spanish Mushrooms with Onions & Garlic
Ingredients
- 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
Instructions
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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
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Heat a large fry pan with a medium high heat
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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
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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
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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
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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
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Transfer into a large serving dish and sprinkle with chopped fresh parsley, enjoy!
Recipe Notes
Get the Saffron and Spanish Paprika I used to make this Recipe
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I love the grated tomato and bit of smoked paprika in this recipe. These were wonderful!
Happy to hear that! Thanks for the comment, Much love
I made The Best-Ever Spanish Mushrooms, and this recipe is delicious! It’s also easy to make. I’ve watched a number of Spain on a Fork recipe videos on YouTube over the past several months. So many of the recipes appeal to me because they are vegetarian or vegan, don’t require a ton of ingredients, the ingredients are either ones I have on hand or are easy to find in a grocery store, and the recipes look simple and fairly quick to prepare. I also appreciate that the recipes on the website include the nutritional information.
Happy to hear that! Thanks for the comment 🙂 Much love
Can I make this a day ahead of time and reheat before serving? Thank you.
Absolutely! Just cover and add to the fridge, wil hold for up to 3 to 4 days 🙂 Much love
This came out delicious! We are vegetarians and most of your recipes are a fantastic fit for us!
We love Greek and Italian cuisine, now we love Spanish too!
Thank you Albert for your lovely recipes!
Happy to hear that! Thanks for the comment 🙂 Much love
I really like…most of your recipes, thank you 🙏
Thanks for the comment! Much love 🙂
I was always taught never to rinse mushrooms.
Looks really good, Albert. Your recipes are always so original, enticing, and beautifully pictured.
Happy to hear that! Thanks for the comment 🙂 Much love
Cant wait to make this soon for me i love mushooms sooooooooooo much i never had the best ever spanish mushrooms before perfect for my after office meals love your recipes as always brightens up my day everyday after work
Sounds great Ramya! Much love 🙂