Mushrooms You Actually Can´t Resist | Champiñones al Chilindrón Recipe (2024)

Print

• 3tbspextra virgin olive oil45 ml
• 10large white mushrooms
• 1smallonion
• 4clovesgarlic
• 1red bell pepper
• 1green bell pepper
• 1tomato
• 1/2tspsweet smoked Spanish paprika1.15 grams
• 1/2tspdried thyme.45 grams
• 1/2cupwhite wine120 ml
• 1bay leaf
• pinchsea salt
• dashblack pepper
• handfulfresh parsley

1. Wash and pat dry the mushrooms, then cut each one into 4 evenly sized pieces, finely chop the onion, roughly chop the garlic, finely chop the bell peppers and finely grate the tomato

2. Heat a large fry pan with a medium to medium-high heat and add in the olive oil

3. After a couple minutes add in the onion, garlic and bell peppers, mix with the olive oil, after 4 minutes and the vegetables are lightly sauteed, add in the mushrooms, continue to mix together

4. Once the mushrooms are lightly sauteed, about 4 minutes, add in the grated tomato, paprika, thyme and season with sea salt & black pepper, mix together and cook for 2 minutes or until the grated tomato has thickened, then add in the white wine and bay leaf, let it simmer for 3 to 4 minutes or until the wine has reduced in half

5. Transfer everything into a serving dish and sprinkle with finely chopped fresh parsley, serve warm or at room temperature, enjoy!

Nutrition Facts

Spanish Mushrooms | Champiñones al Chilindrón

Amount Per Serving

Calories 160Calories from Fat 99

% Daily Value*

Fat 11g17%

Saturated Fat 2g13%

Polyunsaturated Fat 1g

Monounsaturated Fat 8g

Sodium 155mg7%

Potassium 413mg12%

Carbohydrates 10g3%

Fiber 3g13%

Sugar 5g6%

Protein 3g6%

Vitamin A 1428IU29%

Vitamin C 70mg85%

Calcium 25mg3%

Iron 1mg6%

* Percent Daily Values are based on a 2000 calorie diet.