Spanish Mushrooms | Champiñones al Chilindrón
Ingredients
- 3 tbsp extra virgin olive oil 45 ml
- 10 large white mushrooms
- 1 small onion
- 4 cloves garlic
- 1 red bell pepper
- 1 green bell pepper
- 1 tomato
- 1/2 tsp sweet smoked Spanish paprika 1.15 grams
- 1/2 tsp dried thyme .45 grams
- 1/2 cup white wine 120 ml
- 1 bay leaf
- pinch sea salt
- dash black pepper
- handful fresh parsley
Instructions
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Wash and pat dry the mushrooms, then cut each one into 4 evenly sized pieces, finely chop the onion, roughly chop the garlic, finely chop the bell peppers and finely grate the tomato
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Heat a large fry pan with a medium to medium-high heat and add in the olive oil
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After a couple minutes add in the onion, garlic and bell peppers, mix with the olive oil, after 4 minutes and the vegetables are lightly sauteed, add in the mushrooms, continue to mix together
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Once the mushrooms are lightly sauteed, about 4 minutes, add in the grated tomato, paprika, thyme and season with sea salt & black pepper, mix together and cook for 2 minutes or until the grated tomato has thickened, then add in the white wine and bay leaf, let it simmer for 3 to 4 minutes or until the wine has reduced in half
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Transfer everything into a serving dish and sprinkle with finely chopped fresh parsley, serve warm or at room temperature, enjoy!
Recipe Notes
Get the Spanish Paprika I used to make this Recipe