"Better than Garlic Mushrooms" Spanish Mushrooms in Tomato Sauce

canned tomatoes

🥗Healthier: fresh tomatoes

💰Cheaper: crushed tomatoes

Fresh tomatoes enhance flavor and texture.

olive oil

🥗Healthier: avocado oil

💰Cheaper: vegetable oil

Avocado oil offers a similar flavor with a higher smoke point.

Rinse 1 pound of button mushrooms under cold water for a few seconds and wipe off excess dirt with paper towels.

Cut off the stems from the mushrooms without fully removing them.

Heat a large fry pan over medium heat and add 2 tablespoons of extra virgin olive oil.

Add the mushrooms to the pan, mix to coat in olive oil, and place them in a single layer.

Cook the mushrooms for 2 minutes without mixing, then mix and place them in a single layer again for another 2 minutes.

Continue this technique until the mushrooms are lightly browned, about 8 to 10 minutes.

Season the mushrooms with sea salt and freshly cracked black pepper, then remove them from the pan and set aside.

In the same pan, add 2 tablespoons of extra virgin olive oil, 1 small finely chopped onion, 5 roughly chopped garlic cloves, and 1/4 teaspoon crushed red pepper flakes. Mix continuously for 3 to 4 minutes until the onions are translucent.

Add 1 tablespoon of sherry vinegar, 1 teaspoon of sweet smoked Spanish paprika, and 1/2 teaspoon of ground cumin. Mix well.

Add 1 cup of tomato sauce and season with sea salt and black pepper. Mix until well combined and simmer for 5 to 6 minutes until slightly thickened.

Add the mushrooms back into the pan along with 2 tablespoons of chopped parsley and mix until well combined.

Simmer for 2 to 3 minutes until the mushrooms are heated through, then remove from heat and transfer to a serving dish.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary