Marinated Garlic Mushrooms | Champiñones a la Jerez Recipe

Marinated Garlic Mushrooms | Champiñones a la Jerez Recipe

From Albert Bevia:
TIPS & TRICKS to make this Recipe: Instead of adding the garlic into the marinade, I cooked them for about 15 to 20 seconds with the mushrooms. This makes them aromatic and takes the dish to another level. Also make sure to cook your mushrooms on a medium heat not a medium-high heat. That way the flavor of the olive oil goes into each mushroom.

For those of you that follow Spain on a Fork, you know I´ve been making a ton of bread recipes during this lockdown. There is just something so rewarding about making homemade bread.

Watch Albert preparing this recipe:


  • 12 button mushrooms
  • 2 tbsp finely diced onion 6.50 grams
  • 1 roasted red bell pepper
  • 4 cloves garlic finely minced
  • 1/4 cup extra virgin olive oil 60 ml
  • 2 tbsp sherry vinegar 30 ml
  • 1 tbsp freshly chopped parsley 3.80 grams
  • 1/2 tsp dried thyme .45 grams
  • pinch sea salt
  • dash freshly cracked black pepper


  1. Begin by making the marinade, add 2 tbsp finely chopped onions into a bowl, pat down 1 jarred roasted red bell pepper and roughly chop, add into the bowl with the onions, pour in 2 tbsp extra virgin olive oil, 2 tbsp sherry vinegar, 1 tbsp freshy chopped parsley and 1/2 tsp dried thyme, mix everything until well combined and set aside
  2. Wash and pat dry 12 button mushrooms, making sure to remove the stems as you clean them
  3. Heat a large fry pan with a medium heat and add in 2 tbsp extra virgin olive oil, after 3 minutes add in the mushrooms hole side up, after 2 1/2 to 3 minutes flip the mushrooms to cook the other side, after another 2 1/2 to 3 minutes add in 4 cloves garlic finely minced and mix everything together, after 15 to 20 seconds remove the pan from the heat and add the mushrooms and garlic into the bowl with the marinade, mix until well combined and cover with saran wrap, set aside at room temperature
  4. After letting the mushrooms sit in the marinade for at least 15 minutes, transfer the mushrooms into a serving dish using a slotted spoon, making sure to top them off with the vegetables in the bowl, serve at room temperature or cold, enjoy!

Smoke From Fire and Olive Oil

During this uncertain fire season here in California, we are often asked the question, “Will the smoke from the fires affect the olive oil?” Most of the studies regarding the effects of smoke have been done on wine grapes, and have found evidence that it can affect wines. However, olives and their processing are different from wine grapes and their processing. The skins of olives are much thicker and more waxy than grapes, so the inner pulp is well protected from damage. Furthermore, unlike wine grapes, olives are washed before crushing, which removes any residues on the skins. Finally, ashes don’t dissolve in oil, but can dissolve in the water of grape juice. The smoke related components of concern are naturally occurring and generally widespread. They can be found at very small concentrations in most foods, even when there have been no fire incidents. A study from Greece after major files in 2007 found no more evidence of smoke related compounds than during years with little to no fire incidents. The biggest reasons appear to be that olives have tough skins and are thoroughly washed before processing.