Champiñones al chilindrón (mushrooms sauteed with peppers, tomato and white wine)
Spain on a Fork · ♥ 1.4K likes · 17.2K views · 6 min video
Read about mushrooms in the BrightCulinary Book
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Ingredients
Method
Techniques
- 10 whole large white mushrooms
Rinse the mushrooms quickly in a colander under cold running water, scrub each completely dry removing excess dirt; do not soak them.
Washing and quartering the mushrooms
- 4 cloves garlic
- 1 whole green bell pepper
- 1 whole red bell pepper
- 1 whole tomato
Heat a large fry pan over medium to medium-high heat with the olive oil, about one minute.
- 45 ml extra virgin olive oil
Add all the chopped vegetables except the tomato and mushrooms and saute, mixing continuously, about four minutes.
- 1¼ g sweet smoked Spanish paprika
- ½ tsp dried thyme
- sea salt
- black pepper
Add the grated tomato, the paprika, thyme, a pinch of sea salt and black pepper; cook about two minutes until the tomato slightly thickens.
- 120 ml white wine
- 1 whole bay leaf
Add the white wine and the bay leaf, mix, and simmer two to three minutes until the wine reduces by half and the alcohol cooks off.
- fresh parsley
Off the heat, transfer to a serving dish and sprinkle with finely chopped parsley. Serve as a tapas appetizer or a side dish.
Serving and tasting