Setas a la Plancha
Spanish-style pan-seared mushrooms seasoned with garlic, olive oil, and fresh parsley — a simple, smoky tapa that pairs beautifully with crusty bread.
Ingredients
- 1 lb cremini or baby bella mushrooms, halved or thickly sliced
- 1/4 cup extra-virgin olive oil
- 4 cloves garlic, thinly sliced
- 1 tsp kosher salt
- 1/2 tsp black pepper, freshly ground
- 1/2 tsp smoked paprika
- 2 tsp sherry vinegar (or red wine vinegar)
- 1/4 cup fresh flat-leaf parsley, roughly chopped
- 1 lemon, cut into wedges
Instructions
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1
Pat 1 lb halved or thickly sliced cremini or baby bella mushrooms completely dry with paper towels. Moisture will prevent browning.
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2
Heat a large heavy skillet (cast iron is ideal) over high heat until very hot, about 2 minutes. Add 1/4 cup extra-virgin olive oil and swirl to coat.
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3
Add mushrooms in a single layer. Do not stir — let them sear undisturbed for 3 to 4 minutes until deeply golden on one side.
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4
Flip the mushrooms, then add 4 cloves thinly sliced garlic. Cook another 2 to 3 minutes until the mushrooms are tender and the garlic is golden.
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5
Remove from heat. Season with 1 tsp kosher salt, 1/2 tsp freshly ground black pepper, and 1/2 tsp smoked paprika. Drizzle with 2 tsp sherry vinegar (or red wine vinegar) and toss briefly.
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6
Transfer to a serving plate and scatter 1/4 cup roughly chopped fresh flat-leaf parsley over the top. Serve with 1 cut into wedges lemon for squeezing.