**Be careful - they are quite addictive
Tapas Champiñones Marinados (Marinated Mushrooms) are great tapas in the summer, when the idea cooking is less than exciting. These are another example of how the Spanish took something simple and elevated it.
Marinated Mushrooms are great snacks with a cold beer or some sangria, and super easy to make
This is a tiny batch, I usually make about a pound of mushrooms, as they keep well for a week. They go with almost anything. But they are supper yummy on a fresh green salad.
Champiñones Marinados, or marinated mushrooms, have a long history in Mediterranean cuisine. The ancient Greeks and Romans were known to pickle mushrooms in vinegar and oil for preservation. In Spain, marinated mushrooms have been a popular tapas dish for centuries.
Tapas Champiñones Marinados Ingredients:
- Baby bella mushrooms
- Red bell peppers
- Garlic
- Chicken or vegetable stock
- Lemon juice
- Basil leaves
- Dried thyme
- Paprika to taste
- Oregano
- Kosher Salt
- EVOO
- Vinegar de jerez (Sherry Vinegar)
To make Tapas Champiñones Marinados (Marinated Mushrooms)
First, start with your favorite mushrooms. Cremini, button, and portobello mushrooms all work well. Clean them thoroughly and trim off the stems. Then, slice the mushrooms into bite-sized pieces.
Next, prepare the marinade. In a mixing bowl, whisk together olive oil, vinegar, garlic, salt, and pepper. You can also add other herbs and spices like thyme, rosemary, or chili flakes for extra flavor.
Then, add the sliced mushrooms to the marinade and toss to coat evenly. Cover the bowl and let the mushrooms marinate in the fridge for at least an hour, or overnight for the best results.
Once the mushrooms are marinated, they are ready to enjoy! Eat them as a tapa snack or add them to your salads, sandwiches, or antipasti platters for an extra burst of flavor. You can also use the leftover marinade as a salad dressing or a dip for bread.
Why Champiñones Marinados (Marinated Mushrooms) works:
- Tapas Champiñones Marinados works because the mushrooms also absorb the marinade well, and become more tender and juicy.
- Works because it uses a simple and tasty marinade made of vinegar, olive oil, garlic, onion, parsley, thyme, bay leaf, sugar, salt, and pepper.
- It is easy and quick to make, and can be made ahead of time. You only need to mix the marinade ingredients in a bowl, and then pour it over the mushrooms in a baking dish. You then need to cover the dish with plastic wrap, and refrigerate it for at least an hour, or up to a day.
Serve the mushrooms cold or at room temperature, with some bread or crackers.
Champiñones Marinados (Marinated Mushrooms) Tips and tricks:
- To make Tapas Champiñones Marinados, you need to use fresh mushrooms that are firm and dry. Rinse them briefly under cold water, and then pat them dry with paper towels. Trim off the stems, and slice the mushrooms into thin pieces.
- Use a good-quality vinegar and olive oil, preferably a Spanish sherry vinegar and olive oil if you can. The vinegar and olive oil are the main ingredients of the marinade, and they affect the flavor and quality of the dish. Use, sherry vinegar, or apple cider vinegar, and extra virgin olive oil, for the best results.
- Lastly, marinate the mushrooms for at least an hour, or up to a day, in the fridge. This allows the mushrooms to soak up the flavor and the acidity of the marinade, and become more tender and juicy. Stir the mushrooms occasionally, to make sure they are evenly coated with the marinade.
Tapas Champiñones Marinados (Marinated Mushrooms)
Equipment
Ingredients
- 12-15 fresh baby bella mushrooms
- 1/2 red bell peppers
- 1 big clove of garlic
- 250 mL chicken or vegetable stock
- 1 Tbsp lemon juice
- 9 basil leaves
- dash of dried thyme
- 1/4 tsp paprika to taste
- 1/2 tsp dried oregano
- salt to taste (every broth has a different amount of salt)
- 1 Tbsp EVOO - the good stuff if you have some
- 2 tsp Vinegar de jerez (Sherry Vinegar)
Instructions
- Clean and cut the mushrooms. If they small, you can leave them whole, if they are big slice them
- Julienne the red peppers. (thin slices)
- Place the broth in a pot and season with a little oregano, salt, and pepper. Mix and add the lemon juice, sherry vinegar, thyme, and a little olive oil. (This is a very flexible recipe)
- Put the saucepan over medium heat, and leave for half an hour until it starts to boil.
- Remove the pot from the heat, and place its contents in a bowl. Add mushrooms and peppers
- Crush the garlic clove with the help of a mortar or garlic press
- Add the crushed garlic clove and the basil leaves to the bowl with the broth.
- Leave at room temperature, until the mixture cools. Then wrap the bowl with plastic wrap and refrigerate for at least an hour.
- Taste again for salt and pepper.
- Serve, as a side dish with crusty bread, or to level up a green salad
Notes
Nutrition
Tapas Champiñones Marinados (Marinated Mushrooms) Pairs well with:
