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

white wine

🥗Healthier: vegetable broth

💰Cheaper: apple cider vinegar

Vegetable broth maintains flavor without alcohol.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Canola oil is more affordable and has a neutral flavor.

Grab 10 large white mushrooms and add them into a colander.

Give the mushrooms a quick rinse under cold running water and scrub each one completely dry.

Cut each mushroom into four evenly sized pieces.

Finely chop 1 small onion, roughly chop 4 cloves of garlic, finely chop 1 green bell pepper and 1 red bell pepper, and finely grate 1 tomato.

Heat a large fry pan over medium to medium-high heat and add in 3 tablespoons (45 milliliters) of extra virgin olive oil.

After about 1 minute, add in all the chopped vegetables except for the grated tomato and mushrooms, mixing them around to coat in the olive oil.

After about 4 minutes, when the vegetables are lightly sautéed, add in the mushrooms and continue to mix for another 3 to 4 minutes.

After about 4 minutes, when the mushrooms are lightly sautéed, add in the grated tomato and season with 1/2 teaspoon (1.25 grams) of sweet smoked Spanish paprika, 1/2 teaspoon (about half a gram) of dried thyme, a pinch of sea salt, and freshly cracked black pepper. Mix together and cook for about 2 minutes until the grated tomato has slightly thickened.

Add in 1/2 cup (120 milliliters) of white wine and 1 bay leaf, mix well, and simmer for 2 to 3 minutes until the white wine has reduced by half and the alcohol has cooked off.

Remove the pan from the heat, transfer everything into a serving dish, and sprinkle with finely chopped fresh parsley.

Cooking Techniques

Equipment Needed

Spice Level: