Recipe created by: Albert Bevia

These Spanish mushrooms, known as Champiñones al Chilindrón, are one of the most delicious mushrooms that hail from Spain. We´re talking layers of flavors, easy to make and all done in under 30 minutes. Kiva's Sweet Smoked Spanish Paprika is the secret ingredient to taking this dish to the next level.

spanish mushrooms


  • 3 tbsp extra virgin olive oil 45 ml
  • 10 large white mushrooms
  • 1 small onion
  • 4 cloves garlic
  • 1 red bell pepper
  • 1 green bell pepper
  • 1 tomato
  • 1/2 tsp sweet smoked Spanish paprika 1.15 grams
  • 1/2 tsp dried thyme .45 grams
  • 1/2 cup white wine 120 ml
  • 1 bay leaf
  • pinch sea salt
  • dash black pepper
  • handful fresh parsley


  1. Wash and pat dry the mushrooms, then cut each one into 4 evenly sized pieces, finely chop the onion, roughly chop the garlic, finely chop the bell peppers and finely grate the tomato

  2. Heat a large fry pan with a medium to medium-high heat and add in the olive oil

  3. After a couple minutes add in the onion, garlic and bell peppers, mix with the olive oil, after 4 minutes and the vegetables are lightly sauteed, add in the mushrooms, continue to mix together

  4. Once the mushrooms are lightly sauteed, about 4 minutes, add in the grated tomato, paprika, thyme and season with sea salt & black pepper, mix together and cook for 2 minutes or until the grated tomato has thickened, then add in the white wine and bay leaf, let it simmer for 3 to 4 minutes or until the wine has reduced in half

  5. Transfer everything into a serving dish and sprinkle with finely chopped fresh parsley, serve warm or at room temperature, enjoy!

    This recipe was created by Albert Bevia, a Spanish food blogger at Spain On A Fork