A visit to Spain and a mushroom vendor at my local farmer’s market inspired me to create this recipe for Spanish Style Sauteed Mushrooms. It can be served as a tapas dish and is a combination of Maitake and Oyster varieties. However, you can use any type you want as long as they aren’t poisoned or hallucinogenic. LOL
Enjoy this Spanish Style Sauteed Mushrooms Recipe
Sauteed Mixed Mushrooms
- 3 Tbsp of grapeseed oil
- 1/2 – 1 lb fresh mushrooms brushed clean, stems trimmed (or not and if they are large coarsely sliced – if you wash them pat them dry with a paper towel)
- 4-5 cloves garlic peeled and sliced thin
- 2 large scallions peeled and sliced thin
- 2 tsp lemon juice
- 2 Tbsp Spanish Sherry or regular cooking sherry if not available
- 1/4 cup chicken broth or vegetable broth if vegetarian
- 1/2 tsp Spanish paprika or regular paprika if you can’t find any
- 1/4 tsp crushed red pepper flakes
- salt and pepper to taste
- 1 Tbsp fresh Italian parsley minced
- Heat the oil in a skillet until it is very hot. Sear the mushrooms for 2 minutes.
- Add the scallions and garlic and saute for another 1-2 minutes.
- Lower the heat and stir in the lemon juice, sherry, broth, paprika, red pepper flakes, salt, and pepper.
- Simmer a minute or two.
- Place in a serving dish. Sprinkle with parsley and serve.
According to various studies, Maitake helps you boost your immune system, reduce blood sugar levels, aid in lowering blood pressure, encourage weight loss, and help to both prevent and fight cancer.
- It’s important when sauteing mushrooms to make sure your oil is hot.
- Slightly sear them for only a minute or two. Searing adds to the flavor.
- Grapeseed oil not only adds anti-oxidants but is also more resistant to high heat than olive oil.
- Store them in a paper bag and pop them in the fridge.
- Not all varieties are edible so make sure to use mushrooms you know are safe.
What are your favorite types of mushrooms? Please leave a comment below and let us know.
Try using dried as well.