Garlic Mushrooms

Name: Garlic Mushrooms
Prep time: 10 min
Cook time: 15 min
Yield: 2 to 4 servings
Cuisine: Spanish Menu
Ingredients: Button Mushrooms — 12; Extra Virgin Olive Oil — 30 ml; Garlic — 5 cloves; Sea Salt — To taste; Fresh Parsley — 8 g; White Wine Vinegar — 60 ml; Black Pepper — To taste

These Spanish vinegar and garlic mushrooms, known locally as champiñones, feature a perfect, deeply browned crust and a tender interior, all infused with a punchy, aromatic sauce of white wine vinegar, fresh garlic, and parsley. Delivering an incredible texture and an intense, balanced flavour, this easy-to-prepare tapas dish is a rustic, plant-based delight that perfectly captures the vibrant, heart-warming spirit of Spanish cooking.

Cuisines

Cooking Instructions

Preparation: 10 minutes
Cooking: 15 minutes

Servings: 2 to 4

Notes:

Button mushrooms are the preferred variety for this classic dish, as their mild flavour provides the perfect canvas to absorb the vibrant, tangy, and garlicky sauce without overpowering the palate.

The secret to the perfect texture lies in cooking the mushrooms undisturbed for the first four minutes; this allows them to develop a beautiful, deep-brown, crusty sear on their cut side, which provides an incredible mouthfeel.

While white wine vinegar is the traditional choice for this recipe, you can successfully substitute it with apple cider vinegar or red wine vinegar if that is what you have available in your kitchen.

Always ensure your pan is well-heated before adding the olive oil and mushrooms; heating the dry pan first ensures that when you add the oil, it immediately coats the mushrooms without any loss of quality or temperature.

The dish is ready when the sauce has been almost entirely absorbed and incorporated into the mushrooms, resulting in a rich, concentrated glaze that clings to each piece for maximum flavour impact.

Prepare Sauce
Combine the garlic cloves and sea salt in a mortar, pounding them with a pestle until they form a smooth paste, then mix in the white wine vinegar and fresh chopped parsley.

Sauté Mushrooms
Heat a dry pan over medium-high heat until hot, then add the olive oil and button mushrooms, ensuring they are coated well and arranged cut-side down in a single layer.

Sear
Cook the mushrooms undisturbed for 4 minutes to achieve a deep, appetising golden-brown sear, then stir and cook for a further 2 minutes to ensure they are evenly sauteed.

Simmer
Reduce the heat to low-medium, pour the prepared vinegar and garlic sauce over the mushrooms, season with salt and pepper, and simmer until the sauce is fully incorporated.

Serve
Remove from the heat, transfer to a serving dish, and sprinkle with a little extra fresh parsley before serving while hot and aromatic.