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+ servings

Sauteed Spanish Mushrooms with Garlic and Paprika

Course Appetizer, Side Dish
Cuisine Spanish
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 2
Author Albert Bevia @ Spain on a Fork


  • 1/4 cup extra virgin olive oil
  • 4 cloves garlic
  • 1 shallot
  • 12 button mushrooms
  • 1/2 tsp smoked paprika
  • 1/4 cup white wine
  • handful fresh parsley
  • pinch sea salt
  • pinch black pepper


  1. Gently remove the stems from 12 buttom mushrroms, rinse the mushrooms under cold running water and pat them dry with paper towels, making sure to remove any excess dirt, finely mince 4 cloves of garlic, finely dice 1 shallot and finely chop a handful of fresh parsley

  2. Heat a saute pan with a medium-high heat and heat the pan for 2 minutes with no fat in the pan, after 2 minutes add a 1/4 cup of extra virgin olive oil and then add the mushrooms, mix the mushrooms with the oil and cook for 3 minutes, then make a well in the middle and add the minced garlic and diced shallots and mix with the oil for 1 minute, then add 1/2 teaspoon of sweet smoked paprika, season with sea salt and freshly cracked black pepper and mix it all together, then start removing the mushrooms from the pan and transfer to a dish with the hole of the mushrooms facing up

  3. Now add a 1/4 cup of white wine to the pan with the garlic and onions and about 2 tablespoons of freshly chopped parsley and mix together, cook the sauce for 3 minutes, then drizzle the sauce all over the mushrooms, sprinkle the dish with some freshly chopped parsley, enjoy!

Recipe Notes

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