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Sautéed Spanish Mushrooms with Saffron & White Wine

Course Appetizer
Cuisine Spanish
Prep Time 10 minutes
Cook Time 10 minutes
Servings 4
Author Albert Bevia @ Spain on a Fork


  • 12 button mushrooms
  • 4 cloves garlic
  • 1/4 cup white wine
  • 1/2 tsp saffron threads
  • 1 tsp lemon juice
  • 2 tbsp extra virgin olive oil
  • handful fresh chives
  • pinch sea salt
  • pinch black pepper


  1. Heat a 1/4 cup of white wine in a pan, once it comes to a light boil transfer it to a small bowl, pinch in 1/2 teaspoon of saffron threads and set aside to infuse

  2. Thinly slice 4 cloves of garlic, grab a handful of fresh chives and finely chop them, grab 12 button mushrooms, rinse them under cold running water, pat them completely dry with paper towels, cut off a 1/4 inch from the stem and cut each mushroom in half

  3. Heat a large fry pan with a medium heat and add in 2 tablespoons of extra virgin olive oil, after 1 minute add the slices of garlic and the mushrooms into the pan, mix around with the olive oil, after 2 minutes pour in the saffron infused wine and continue to mix everything together

  4. About 2 minutes after adding the saffron infused wine lower the fire to a low heat and cook for another 4 to 5 minutes or until the mushrooms are soft

  5. Transfer the mushrooms to a dish and sprinkle a generous portion of the freshly chopped chives on top, enjoy!

Recipe Notes

Remember to use High-Quality Saffron to make this recipe.