Description

These Champiñones Salteados (Spanish sautéed mushrooms) are an easy, delicious side dish with tender mushrooms infused with garlic, olive oil, and fresh herbs. Perfect as a tapas appetizer, a topping for grilled meats, or folded into omelets, these sautéed mushrooms come together in just minutes and bring vibrant, earthy flavor to your table.

Ingredients

Mushrooms

500g fresh white or cremini mushrooms, cleaned and sliced

Aromatics & Seasoning

2 tablespoons olive oil
3 cloves garlic, thinly sliced
1/4 teaspoon salt (or to taste)
1/4 teaspoon freshly ground black pepper
1/2 teaspoon smoked paprika (optional)

Finish

2 tablespoons chopped fresh parsley
Juice of 1/2 lemon

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Instructions

Prepare the ingredients: Wipe mushrooms clean with a damp paper towel and slice them. Peel and thinly slice the garlic. Chop parsley and cut lemon.
Sauté garlic: In a large skillet, heat olive oil over medium-high heat. Add the sliced garlic and sauté for 1 minute until fragrant but not browned.
Cook mushrooms: Add the sliced mushrooms to the skillet. Season with salt, pepper, and smoked paprika if using. Stir and cook for about 5–7 minutes, stirring occasionally, until mushrooms are golden and have released most of their liquid.
Finish and serve: Remove from heat. Stir in the chopped parsley and squeeze over fresh lemon juice. Taste and adjust seasoning if needed. Serve hot as a tapa, side dish, or topping.

Notes

Don’t overcrowd the pan, or the mushrooms will steam instead of sauté.
For a richer flavor, add a splash of white wine while cooking the mushrooms.
This recipe is naturally vegan and gluten-free.
Serve over toast, alongside grilled meats, or toss with pasta.