Spanish Mushroom Tapas

5 from 1 vote

Spanish mushroom tapas is a classic dish featuring garlic mushrooms with sherry vinegar, olive oil, and parsley. Ready in 20 minutes, this easy recipe is perfect as an appetizer or light meal.

Prep Time5

Cook Time10

Course: Appetizer

Cuisine: Spanish

Servings: servings

Calories: 92kcal

Author: Adina

Equipment

Large skillet or another heavy-bottomed pan, 12 inches/ 30 cm, Note 1

Ingredients

1 lb white button mushrooms 450 g, Note 2
2 tablespoons extra virgin olive oil
2-3 garlic cloves depending on size and taste
2 tablespoons sherry vinegar divided, more to taste, Note 3
2 tablespoons parsley divided
fine sea salt and black ground pepper

Instructions

Prepare mushrooms (Note 3): Clean them with paper towels and halve, quarter or slice them thickly (depending on their size).
Sear mushrooms: Heat the oil and cook the mushrooms for 3-4 minutes, occasionally stirring, until they are slightly golden.
Cook mushrooms: Add the crushed or grated garlic and one tablespoon of vinegar. Cook for about 5 minutes until the mushrooms are glossy and golden brown.
Finish dish: Turn off the heat and add the remaining vinegar, salt, and pepper. Sprinkle the dish with more parsley.

Notes

Skillet: You will need a large skillet to cook this amount of mushrooms. If your skillet is smaller or you want to cook more mushrooms, do so in two batches to prevent steaming instead of browning.
Mushrooms: I used small white button mushrooms, but the size doesn't matter. Leave very small mushrooms whole or halve them. For larger mushrooms, quarter them or cut them into thick slices.
Sherry vinegar can be substituted with apple cider vinegar, red wine vinegar, or balsamic vinegar. Use the 2 recommended tablespoons and add ½ to 1 tablespoon more to taste.
Avoid washing mushrooms when possible. Wipe them thoroughly with paper towels instead. If they're very dirty, rinse them under cold water for 4-5 seconds and then dry them thoroughly with paper towels.

Nutrition