Top 3 Spanish Mushroom Dishes

Mushroom croquetas are the small-sized Spanish fritters that are prepared with a combination of a creamy béchamel base and diced and sautéed boletus mushrooms. The base is well chilled before it is shaped into round or cylindrical forms. Each piece is coated in egg wash and breadcrumbs, then shortly deep-fried until golden and crispy. Boletus croquetas are often enriched with various spices and sautéed onions and are typically enjoyed as a ubiquitous Spanish tapas.Expand

This garlicky Spanish invention is commonly served as a sizzling tapa in a clay-dish. It consists of mushrooms that are sautéed in olive oil with garlic. This tapa is typically enriched with the addition of white wine, and it is garnished with chopped parsley before serving. It is recommended to use pieces of bread for soaking up all of the flavorful juices once the mushrooms have been consumed.Expand

Pincho de champiñon is a traditional appetizer or bar snack originating from Basque Country. These pinchos are usually made with a combination of small mushrooms, garlic, parsley, olive oil, white wine vinegar, paprika, and salt. A mixture of minced garlic and chopped parsley is spooned into each mushroom cap. The mushrooms are cooked in a bit of olive oil over low heat, sprinkled with vinegar, paprika, and salt, then cooked until heated through and aromatic. Three mushrooms are typically skewered on a toothpick, and the pinchos are always served warm, even though most others are either served chilled or at room temperature. There are a few variations on these pinchos, so it's not uncommon to see the mushrooms on a small piece of bread before they're skewered.Expand