Spanish mushrooms with onions and garlic
Spain on a Fork · ♥ 10K likes · 235.7K views · 8 min video
Read about mushrooms in the BrightCulinary Book
Timestamp
Ingredients
Method
Techniques
- 1 whole medium sized brown onion
Cut a little off the bottom of the onion so it sits flat, then slice into quarter-inch rounds. Roughly chop the garlic and finely grate the tomatoes.
- 4 cloves garlic
- 2 whole tomatoes
- 450 g white mushrooms
Rinse the mushrooms in a colander for only 4 to 5 seconds so they do not absorb water, then pat completely dry.
- 45 ml extra virgin olive oil
Heat a large fry pan over medium-high heat, add the olive oil and immediately the mushrooms; coat, spread in a single layer and cook exactly two minutes without stirring.
Stir, return to a single layer and cook two more minutes; repeat until light golden brown, 6 to 8 minutes in all.
- sea salt
- freshly cracked black pepper
Season with sea salt and black pepper, mix, and remove the mushrooms from the pan.
- 30 ml extra virgin olive oil
Lower to medium heat, add the second olive oil and the onion; stir frequently until lightly browned, 6 to 7 minutes.
- 1¼ g sweet smoked Spanish paprika
- 0.17 g saffron threads
Add the smoked paprika and saffron and mix to coat.
Add the grated tomato, season with salt and pepper, mix, and simmer without stirring 3 to 4 minutes until slightly thickened.
Return the mushrooms, mix, and simmer 1 to 2 minutes so they absorb the flavours.