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Marinated Garlic Mushrooms | Champiñones a la Jerez Recipe

Course Appetizer
Cuisine Spanish
Prep Time 15 minutes
Cook Time 10 minutes
Resting Time 30 minutes
Servings 2
Author Albert Bevia @ Spain on a Fork


  • 12 button mushrooms
  • 2 tbsp finely diced onion 6.50 grams
  • 1 roasted red bell pepper
  • 4 cloves garlic finely minced
  • 1/4 cup extra virgin olive oil 60 ml
  • 2 tbsp sherry vinegar 30 ml
  • 1 tbsp freshly chopped parsley 3.80 grams
  • 1/2 tsp dried thyme .45 grams
  • pinch sea salt
  • dash freshly cracked black pepper


  1. Begin by making the marinade, add 2 tbsp finely chopped onions into a bowl, pat down 1 jarred roasted red bell pepper and roughly chop, add into the bowl with the onions, pour in 2 tbsp extra virgin olive oil, 2 tbsp sherry vinegar, 1 tbsp freshy chopped parsley and 1/2 tsp dried thyme, mix everything until well combined and set aside

  2. Wash and pat dry 12 button mushrooms, making sure to remove the stems as you clean them

  3. Heat a large fry pan with a medium heat and add in 2 tbsp extra virgin olive oil, after 3 minutes add in the mushrooms hole side up, after 2 1/2 to 3 minutes flip the mushrooms to cook the other side, after another 2 1/2 to 3 minutes add in 4 cloves garlic finely minced and mix everything together, after 15 to 20 seconds remove the pan from the heat and add the mushrooms and garlic into the bowl with the marinade, mix until well combined and cover with saran wrap, set aside at room temperature

  4. After letting the mushrooms sit in the marinade for at least 15 minutes, transfer the mushrooms into a serving dish using a slotted spoon, making sure to top them off with the vegetables in the bowl, serve at room temperature or cold, enjoy!

Recipe Notes

Get the Extra Virgin Olive Oil I used to Make to this Recipe