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Spain on a Fork > All Recipes > Tapas > Spanish Mushrooms with Onions a la Pimentón | Easy One-Pan Recipe
All Recipes, Tapas / July 5, 2021
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These Spanish Mushrooms with Onions a la Pimentón, are seriously good. They´re packed with so many great textures & flavors, above & beyond easy to make and done in under 30 minutes. Serve them as a tapas appetizer or even as a side dish.
This dish is basically mushrooms that you sear in olive oil, then add in some onions and finally some sweet smoked Spanish paprika. So simple, yet so flavorful. Truly, one of the best ways to enjoy mushrooms.
To make this recipe, I used button mushrooms, but you can use any mushrooms you like. However, button mushrooms are ideal here, as their mild flavor easily absorbs the rest of the flavors and they don´t over-power the dish.
TIPS & TRICKS to Make this Recipe: The secret to this dish, is the way the mushrooms are cooked. All in a single layer for 2 minutes per side without mixing on a medium-high heat. This gives them a beautiful crusty sear, which is what takes this dish to the next-level.
Key Ingredients & Cookware I used in this Recipe:
MY NONSTICK FRYING PAN
EXTRA VIRGIN SPANISH OLIVE OIL
SWEET SMOKED SPANISH PAPRIKA
SPANISH SEA SALT
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Watch the Video Below on How to Make Spanish Mushrooms with Onions a la Pimentón
CourseAppetizer, Side Dish
CuisineSpanish
Prep Time 10 minutes
Cook Time 20 minutes
Servings 4
Author Albert Bevia @ Spain on a Fork
Ingredients
- 1/4cupextra virgin olive oil60 ml
- 12button mushrooms
- 1onion
- 4clovesgarlic
- 1/2tspsweet smoked Spanish paprika
- handfulfinely chopped parsley
- sea salt & black pepper
Instructions
Rinse & pat dry 12 button mushrooms, cut each mushroom into1/4 inch (.635 cm) thick slices, finely dice 1 medium sized onion and roughly mince 4 cloves of garlic
Heat a large fry pan with a medium-high heat
After 3 minutes add in 1 tbsp (15 ml) extra virgin olive oil and half of the sliced mushrooms, mix together, then place the mushrooms in a single layer and cook for 2 minutes without mixing, then flip and cook for another 2 minutes without mixing, remove from the pan and cook the other half of mushrooms in the same way
Once all the mushrooms are cooked and out of the pan, add in 2 tbsp (30 ml) extra virgin olive oil into the pan and the diced onions, mix together and cook for 4 minutes, or until the onions are sauteed and fully translucent, then lower the fire to a low-medium heat, add the mushrooms back into the pan, along with the minced garlic, 1/2 tsp sweet smoked paprika and season with sea salt & black pepper, mix together and go for another 30 to 45 seconds while mixing continuously
Remove the pan from the heat, transfer everything into a serving dish and sprinkle with finely chopped parsley, enjoy!
Recipe Notes
Get the Sweet Smoked Spanish Paprika I used to make this recipe
Disclosure: At Spain on a Fork, we offer affiliate links to help you find what you need to re-create our recipes. If you like what we do, you can support us through our chosen links, which earn us a commission, but you still pay the same price. Learn more here.
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Tags: appetizer, extra virgin olive oil, garlic, gluten free, mushrooms, onions, pimenton, plant based, recipe, side dish, sweet smoked spanish paprika, vegan
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4 Comments
June A Wilson
Love your videos. I have been trying to find a ceramic pestle and morta like the one you use. I can’t find anything in Canada.
Maybe you should sell them!
Cheers
June03 . Dec . 2021
Spain on a Fork
Hopefully soon I can find a place that sells them internationally! Much love 🙂
03 . Dec . 2021
Red Onion Exporters & Supplier
Looks delicious with lots of flavours. I love the recipe.
05 . Sep . 2021
Spain on a Fork
Thank you! Much love 🙂
05 . Sep . 2021
