Sautéed Spanish Mushrooms with Saffron & White Wine
These Sautéed Spanish Mushrooms with Saffron & White Wine are the ultimate tapas dish. Loaded with flavors, easy to make and done in under 30 minutes.
- Prep time
- 10 min
- Cook time
- 10 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 12 button mushrooms
- 4 cloves garlic
- 1/4 cup white wine
- 1/2 tsp saffron threads
- 1 tsp lemon juice
- 2 tbsp extra virgin olive oil
- handful fresh chives
- pinch sea salt
- pinch black pepper
Instructions
- 1
Heat a 1/4 cup of white wine in a pan, once it comes to a light boil transfer it to a small bowl, pinch in 1/2 teaspoon of saffron threads and set aside to infuse
- 2
Thinly slice 4 cloves of garlic, grab a handful of fresh chives and finely chop them, grab 12 button mushrooms, rinse them under cold running water, pat them completely dry with paper towels, cut off a 1/4 inch from the stem and cut each mushroom in half
- 3
Heat a large fry pan with a medium heat and add in 2 tablespoons of extra virgin olive oil, after 1 minute add the slices of garlic and the mushrooms into the pan, mix around with the olive oil, after 2 minutes pour in the saffron infused wine and continue to mix everything together
- 4
About 2 minutes after adding the saffron infused wine lower the fire to a low heat and cook for another 4 to 5 minutes or until the mushrooms are soft
- 5
Transfer the mushrooms to a dish and sprinkle a generous portion of the freshly chopped chives on top, enjoy!