The BEST-EVER Spanish Mushrooms | Champiñones con Cebolla y Ajo Recipe

By Spain on a Fork · 30 min

Ingredients

Instructions

1. Cut the onion into 1/4 inch (0.635 cm) rounds, roughly chop the garlic, finely grate the tomatoes, rinse the mushrooms quickly under water, then pat them completely dry and remove any dirt.
2. Heat a large frying pan over medium-high heat.
3. Add 3 tablespoons (45 ml) of olive oil and the mushrooms, mix, then spread in a single layer and cook for 2 minutes without stirring. Stir, spread in a single layer again and cook for 2 more minutes. Repeat until lightly golden, about 6-8 minutes total.
4. Season the mushrooms with sea salt and black pepper, mix, then remove from the pan and set aside.
5. In the same pan over medium heat, add 2 tablespoons (30 ml) of olive oil and the sliced onion. Cook 6-7 minutes until lightly browned, then add the garlic and stir for 1 minute.
6. Add the paprika and saffron and mix quickly, then add the grated tomato, season with sea salt and black pepper, mix, and simmer without stirring for 3-4 minutes until slightly thickened.
7. Return the mushrooms to the pan, mix, and simmer for 2-3 minutes.
8. Transfer to a large serving dish and sprinkle with chopped parsley.

Summarized from Spain on a Fork's video. Watch it for the details.

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