Xampinyons En Salsa Mushrooms in Sauce
Delight your taste buds with Xampinyons En Salsa, a Spanish-inspired dish of tender mushrooms bathed in a rich, velvety sauce. This quick and easy recipe comes together in just 30 minutes, making it perfect for weeknight dinners or casual entertaining. Sautéed button mushrooms are infused with the savory flavors of garlic, onion, and dry white wine, then enveloped in a luscious roux-based sauce for a meal that feels decadent yet approachable. Finished with a sprinkle of fresh parsley, this versatile dish can be served with crusty bread as a mouthwatering appetizer or paired with grilled meats and vegetables as a standout side. With its blend of earthy, aromatic, and creamy notes, Xampinyons En Salsa is a true celebration of Mediterranean flavors.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 3 tablespoons olive oil
- 500 grams button mushrooms (or cremini mushrooms)
- 4 cloves garlic cloves
- 1 medium white onion
- 150 milliliters dry white wine
- 100 milliliters vegetable stock
- 1 tablespoon all-purpose flour
- 2 tablespoons fresh parsley
- 0.5 teaspoons salt
- 0.25 teaspoons black pepper
Instructions
Clean the mushrooms with a damp paper towel and slice them into thick pieces. Set aside.
Peel and finely chop the garlic cloves. Dice the onion into small pieces.
Heat the olive oil in a large skillet over medium heat.
Add the chopped onion and garlic to the skillet. Sauté for 2-3 minutes until the onion is translucent and the garlic is fragrant.
Sprinkle the flour over the onion and garlic mixture. Stir well to create a light roux, cooking for 1 minute to remove the raw flour taste.
Gradually pour in the white wine while stirring continuously to avoid lumps. Let it simmer for 2-3 minutes, allowing the alcohol to evaporate.
Add the mushrooms to the skillet and stir to coat them in the sauce. Cook for 5 minutes, stirring occasionally, until the mushrooms start to release their juices.
Pour in the vegetable stock, season with salt and black pepper, and let the mixture simmer for another 7-8 minutes until the sauce thickens and the mushrooms are tender.
Sprinkle chopped parsley over the dish and stir to combine.
Serve the Xampinyons En Salsa warm with crusty bread as an appetizer, or pair it as a side dish with your favorite main course.
Nutrition Facts
Calories |
740 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 44.6 g | 57% | |
| Saturated Fat | 7.3 g | 36% | |
| Polyunsaturated Fat | 4.3 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1460 mg | 63% | |
| Total Carbohydrate | 47.1 g | 17% | |
| Dietary Fiber | 9.1 g | 32% | |
| Total Sugars | 17.7 g | ||
| Protein | 20.4 g | 41% | |
| Vitamin D | 0.9 mcg | 4% | |
| Calcium | 95 mg | 7% | |
| Iron | 4.8 mg | 27% | |
| Potassium | 2160 mg | 46% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
