Go Back
Champiñones Marinados (Marinated Mushrooms)

Tapas Champiñones Marinados (Marinated Mushrooms)

Tapas Champiñones Marinados are a simple, flavor-packed Spanish dish that delivers big results with minimal effort. Tender mushrooms are sautéed and then marinated in olive oil, garlic, and a touch of acid, creating a bright, balanced bite that only gets better over time. The texture stays light and juicy, while the marinade soaks into every piece. This is the kind of recipe that feels effortless but tastes like something you’d order at a great tapas bar. It’s perfect for warm days when you want something fresh without heavy cooking. Serve it with a cold beer, a glass of sangria, or alongside bread and a simple salad. It also works beautifully as a make-ahead dish, keeping well in the fridge for several days. Once you make it, it tends to disappear faster than expected.
Print Recipe Pin Recipe
Prep Time 10 minutes
Total Time 10 minutes
Servings: 4
Course: Appetizer, Snack
Cuisine: Mediterranean, Spansih
Calories: 26
Ingredients Equipment Method Notes

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)

Equipment

  • Silicone Spatula

Method
 

  1. Clean and cut the mushrooms. If they small, you can leave them whole, if they are big slice them
  2. Julienne the red peppers. (thin slices)
  3. 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)
  4. Put the saucepan over medium heat, and leave for half an hour until it starts to boil.
  5. Remove the pot from the heat, and place its contents in a bowl. Add mushrooms and peppers
  6. Crush the garlic clove with the help of a mortar or garlic press
  7. Add the crushed garlic clove and the basil leaves to the bowl with the broth.
  8. Leave at room temperature, until the mixture cools. Then wrap the bowl with plastic wrap and refrigerate for at least an hour.
  9. Taste again for salt and pepper.
  10. Serve, as a side dish with crusty bread, or to level up a green salad

Notes

The mushrooms shrink up by 75%
You can also use the leftover marinade as a salad dressing or a dip for bread.