Sauteed Spanish Mushrooms With Garlic And Paprika Recipe

I absolutely love this recipe because it brings out the earthy richness of mushrooms with a smoky twist from the paprika, making it a comfort dish that’s both simple and sophisticated. Plus, the splash of sherry and hint of lemon add a zesty brightness that perfectly balances the deep, savory flavors—it’s my go-to dish when I want to impress at a tapas night!

I adore the way these Spanish mushrooms, sautéed with garlic and smoked paprika, combine the earthy pleasure of mushrooms with the rich, aromatic essence of finely sliced garlic and a whisper of spice. They’re so light yet satisfyingly substantial.

And adding sherry gives them a kind of elegant depth that makes me think they could easily star at a dinner party. I like them with a hint of fresh lemon and some chopped parsley.

Perfect tapas, perfect side.

Ingredients

Mushrooms:
They are low in calories, high in antioxidants, and are good for increasing immunity and supply a lot of fiber.

Olive Oil:
Fat that is good for the heart, helps in the absorption of nutrients, and has properties that reduce inflammation.

Garlic:
Imparts strong flavor, recognized for antibacterial qualities, could bolster cardiovascular wellness.

Smoked Paprika:
This imparts smoky depth, which is rich in antioxidants and enhances the color and flavor.

Sherry/White Wine:
Not required for a balanced flavor but optional for depth, adds acidity and sweetness, enhances overall taste.

Lemon Juice:
Enlivens tastes, adds sourness, aids digestion, and is loaded with ascorbic acid.

Ingredient Quantities

• 500g button or cremini mushrooms, cleaned and quartered
• 4 tablespoons olive oil
• 5 cloves garlic, finely sliced
• 1 teaspoon smoked paprika
• 2 tablespoons sherry or white wine (optional)
• Salt, to taste
• Freshly ground black pepper, to taste
• 2 tablespoons fresh parsley, chopped
• 1 tablespoon lemon juice, freshly squeezed

Instructions

1. In a large skillet over medium-high heat, warm 2 tablespoons of olive oil.

2. Put the mushrooms, cut into quarters, in the skillet and sauté for 5-7 minutes, stirring now and then, until they begin to brown and let go of their moisture.

3. Move the mushrooms to the skillet’s side, and pour in 2 more tablespoons of olive oil.

4. Add the oil to the garlic and partially slice it. Cook the mixture for about a minute until the garlic is fragrant and has turned a light golden color.

5. Combine the smoked paprika with the garlic and mushrooms, mixing thoroughly.

6. Pour in the sherry or white wine, if you like, and allow it to sizzle and reduce for a couple of minutes, enriching the taste.

7. Add salt and ground black pepper to the mushrooms to taste.

8. Take the skillet off the heat and mix in the lemon juice that was just squeezed from the lemon.

9. Chopped fresh parsley should be sprinkled over the mushrooms.

10. Assemble for service, as a tapa or side, and savor the flavors, rich and aromatic.

Equipment Needed

1. Large skillet
2. Cutting board
3. Chef’s knife
4. Measuring spoons
5. Wooden spoon or spatula
6. Citrus juicer (optional, for lemon)
7. Small bowl (for mixing or holding ingredients)

FAQ

• Can I use a different type of mushroom?Of course, while button or cremini mushrooms work best, you can use any variety of mushroom you have at hand, such as shiitake or oyster mushrooms.
• Is the sherry or white wine necessary?No, it’s optional. The alcohol contributes a lot to the flavor, but you can leave it out or use a splash of vegetable stock instead for a nonalcoholic option.
• What can I serve this dish with?This sautéed mushrooms recipe makes a great tapas dish. Served at room temperature and with toothpicks, these mushrooms can be enjoyed as part of a cocktail-hour spread. However, they are equally elegant served hot and piled high over toast. The reason for this is that these mushrooms don’t need any seasoning besides a bit of salt and pepper to bring out their flavor. They can also be enjoyed as a side dish, but if you are serving mushrooms as a main dish, you can’t go wrong with them in any of the following ways:
• Can I make this dish ahead of time?It is most delicious when served fresh, but you can make it a few hours ahead of time and reheat it over a very gentle flame. It is best to add the fresh parsley just before you serve it for the utmost in flavors.
• How do I clean the mushrooms?Clean them with a moist cloth or paper towel to get rid of the dirt. Don’t soak them; mushrooms are like sponges and will absorb the water and turn mushy.
• Is there a substitute for smoked paprika?Should you not have smoked paprika on hand, you may use standard paprika and add a bit of cumin to better approximate the aromatic smoke flavor with which we are all familiar.
• What if I don’t have fresh parsley?Dried parsley may be used in a smaller amount, or fresh cilantro can be substituted, to add a different flavor twist.

Substitutions and Variations

You can substitute portobello or shiitake mushrooms for button or cremini mushrooms, though this may slightly change the texture.
Sunflower oil or avocado oil can be used to replace olive oil, bringing with them a slightly different flavor profile.
Sweet paprika can take the place of smoked paprika, but it will not have the smoky flavor that is such an integral part of the dish. If you want an ingredient to fill in for smoked paprika, then sweet paprika plus a pinch of cayenne will work much better than just using sweet paprika.
For a non-alcoholic version, substitute Sherry or white wine with apple cider vinegar or chicken broth, and for a deeper flavor, use red wine.
Lime juice can be used in place of lemon juice to achieve a slightly different citrus taste.

Pro Tips

1. Maximize Mushroom Flavor Before adding the oil, consider dry-sautéing the mushrooms first. This will help them release more moisture and concentrate their flavor. Once they’ve browned, add the olive oil to continue cooking.

2. Perfect Garlic Technique To avoid burnt garlic, make sure to move the mushrooms to the side of the skillet and lower the heat slightly before adding the garlic. this ensures even sautéing and prevents bitterness.

3. Enhance with Sherry If you use sherry, let it simmer to reduce by at least half. This will intensify its flavor and help it meld with the smoked paprika and mushrooms, adding depth to the dish.

4. Freshness of Herbs Add the fresh parsley just before serving to retain its bright color and fresh taste. This adds a vibrant contrast to the earthiness of the mushrooms.

5. Balancing with Lemon Taste the mushrooms before and after adding the lemon juice to understand how it enhances the dish. You can adjust the amount for your desired level of acidity, but be gentle to not overpower the other flavors.