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Tapas-Style Sauteed Mushrooms

Tapas-Style Sauteed Mushrooms

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Prepare to have your eyes closed the entire time you're eating these sauteed bites of bliss.MORE+LESS-

Updated September 4, 2014


ounces mushrooms (white button and baby bella)


cup freshly minced parsley


cup fresh lemon juice

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  • 1

    Rinse the mushrooms of any dirt or grit.

  • 2

    Heat the butter in a cast iron skillet over medium. Once it starts to bubble, add the garlic; bloom for 30 seconds. Add the Marsala wine and bring back to a bubble.

  • 3

    Toss in the mushrooms, cover and simmer on medium-low heat for 15 minutes. Remove the lid, throw in a pinch of salt and simmer 5 more minutes.

  • 4

    Sprinkle with fresh parsley and lemon juice.

  • 5

    Serve right out of the cast iron skillet, or on mini appetizer plates!

No nutrition information available for this recipe

More About This Recipe

  • Remember when we were vacationing together in Spain last month?

    And we were at that crazy cool tapas restaurant? And everyone was knee-deep in sangria and spoon-feeding each other everything from succulent bites of olives and mushrooms to questionable chunks of fried and stuffed something or others?

    Remember how much fun we had?! REMEMBER?

    Oh, that was just in my head?



    Well, I have an idea. Let's make some tapas-style sautéed mushrooms and PRETEND that we're in Spain, at a crazy cool restaurant, listening to the duo belting away in the corner, knee-deep in sangria and spoon-feeding each other these GA-LORIOUS buttery, winey, garlicky, lemony, parsley-y bites of paradise, m'kay?

    Actually, we should just toothpick-feed ourselves. We don't want to look like fungus freaks.

    All right, so grab some great baby bella and white button mushrooms.

    And some beautiful fresh parsley.

    Melt some butter in a cast iron skillet. This makes my eyeballs so happy.

    Once it starts to bubble, add the garlic and wine. Bloom 30 seconds. Then toss in the star of the show. My nose is now happy.

    Cover and simmer, simmer. Look at that.

    Spritz with lemon and sprinkle with parsley. Oh, my my my.

    The awesome thing is, you can serve these babies on the table, right out of the skillet. Or, serve them up on cutesy little plates.

    Now, about that sangria….

    *Bev loves the fact that sautéing mushrooms in butter, garlic and wine can still put her on the euphoria highway, without ending up in prison.

    More Mushroom Madness

    Here are some more mushroom appetizer recipes to try with your buds:

    Sausage-stuffed Mushrooms
    Mushroom Piroshki Appetizers
    Cheddar-Stuffed Mushrooms
    Mushroom Olive Bruschetta

    For more musings, visit her blog at Bev Cooks and her Tablespoon profile.

25 Authentic Spanish Tapas Recipes To Make at Home

If you are looking for a different menu option this holiday season, why not prepare a selection of Spanish tapas? Spanish tapas are small plates of food that can easily be shared among your guests and cater to a large range of dietary requirements.

There are a wide variety of difficulty levels within our recipes today, so whether you are looking for something easy to prepare or trying to wow your guests, check out our twenty-five Spanish tapas recipes below.

What Are Champinones Al Ajillo

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Everyone who loves tapas knows gambas al ajillo, or garlic shrimp. They have to be one of the most popular Spanish tapas in the world. This Spanish garlic mushrooms recipe is a similar recipe that is in some ways even easier to make. Plus, it’s a great alternative Spanish tapas for vegetarians.

Champinones is Spanish for mushrooms and ajillo is Spanish for garlic. That makes this a Spanish garlic mushroom tapas recipe that is found in several regions of Spain. It’s also become a popular addition at Spanish bars in the US and the UK.

Check out some of our other Spanish tapas recipes to make your own tapas night:

Tapas-Style Sautéed Mushrooms

I’d been oggling Bev’s recipe for sautéed mushrooms on Tasty Kitchen for a while, and finally got around to making them for a big group of friends back in February. And oh are they good. They do have a long cooking time–about 50 minutes–but require very little supervision, so you can let them cook away while you focus on the main dish you’re preparing. And once they’re done–oh my. Soaked in sweet wine flavor, pungent with garlic, brightened by the parsley and lemon juice and slightly crunchy with coarse salt. This dish reminds me of my deep love of food, and the pleasure of cooking what I truly enjoy to the very roots of my taste buds.

I modified it to serve a larger group, and used sliced baby bella mushrooms instead of the whole mushrooms Bev used–I also increased the cook time to make sure all the wine was absorbed by the mushrooms. Here goes!


32 oz baby bella and white mushrooms, whole or sliced
6 TBS Butter
8 cloves garlic
3/4 cup Marsala wine
2 pinches coarse salt (kosher or sea salt)
2 cups minced fresh parsley
1 lemon, juiced

Mince the garlic and parsley, and juice the lemon.

Melt the butter in a large cast iron skillet over medium high heat. When bubbly, add the minced garlic and bloom for about 30 seconds.

Add the Marsala wine and bring it to a boil.

Add the mushrooms, lower the heat and cook (covered) for 25 minutes, stirring and lightly salting occasionally.

Uncover and continue to simmer the mushrooms for another 25 minutes, stirring occasionally and adding salt to taste until the liquid has been almost completely absorbed. I also tossed in a little black pepper–I can’t resist that stuff.

After a while the liquid will be nicely absorbed and the mushrooms will now be ready for you to fall in love with them.

Toss in the lemon juice and parsley, sprinkle with coarse salt, and serve.

If you already love mushrooms, I guarantee you will love this way of making them.

Next time I’m alone for dinner I dream of making a huge batch and eating the whole thing myself.

Just want everyone to know where I stand.

A fun serving idea–you could bring the cast iron to the table with a bunch of skewers or forks and have everyone share the mushrooms directly from the pan. That would be very español.

And can I just say? I’m so glad to be sharing recipes again after such a long pregnancy-induced hiatus. Aaaaahhh.

Click here for printer-friendly version: Tapas-Style Sautéed Mushrooms

Sauteed Spanish Mushrooms with Garlic and Paprika

There is nothing better than a quick & easy tapas dish and these Sauteed Spanish Mushrooms with Garlic and Paprika are just that. With so many different mushrooms recipes out there, this one here is a step above the rest. Loaded with amazing flavors, super easy to make and done in about 20 minutes.

These mushrooms are naturally gluten free and vegan, the perfect Spanish tapas dish for just about everyone. Make sure to use some good quality Spanish paprika to make these mushrooms, it makes all the difference in the world.

For this recipe I used button mushrooms, which are just the standard white mushrooms you find at the grocery store. You can use any type of mushrooms that you like for this recipe, but I find that the button mushrooms work best. They have a great texture, cook easily and offer a very mild flavor.

Watch the video below on How to Make these Sauteed Spanish Mushrooms with Garlic and Paprika or check out the recipe card below which you can print. Salud!


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