Setas A La Plancha Recipe

Name: Spanish River Grill & Wine Bars SETAS A La PLANCHA Recipe
Cook time: 25 min
Total time: 25 min
Yield: 4 servings
Cuisine: Spanish
Ingredients: 450 g cremini mushrooms (cleaned, halved or quartered if large); 3 tbs extra-virgin olive oil; 1 tbs unsalted butter; 1 tsp coarse sea salt or kosher salt; 0.5 tsp freshly ground black pepper; 3 cloves garlic (finely minced); 2 stalks green onion / scallion (white and light green parts, thinly sliced); 3 tbs flat-leaf parsley (finely chopped); 1 tbs fresh lemon juice; 0.25 tsp smoked paprika (optional, for garnish); 0.25 tsp red pepper flakes (optional, for a touch of heat)

Inspired by Spanish River Grill & Wine Bar

Time25m

Serves4

cremini mushrooms, garlic, green onion, parsley

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Ingredients

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Setas

15 7/8 oz (450 g) cremini mushrooms (cleaned, halved or quartered if large)

3 tbs extra-virgin olive oil

1 tbs Unsalted butter

1 tsp coarse sea salt or kosher salt

1/2 tsp freshly ground black pepper

Aromatics & finish

3 cloves garlic (finely minced)

2 stalks green onion / scallion (white and light green parts, thinly sliced)

3 tbs flat-leaf parsley (finely chopped)

1 tbs fresh lemon juice

1/4 tsp smoked paprika (optional, for garnish)

1/4 tsp red pepper flakes (optional, for a touch of heat)

Method

Preparation

Clean and prep mushrooms

Wipe cremini mushrooms with a damp paper towel or soft brush to remove dirt. Trim stems if woody. Halve smaller mushrooms and quarter larger ones so pieces are roughly uniform (about 1–1.5 inch pieces). Pat dry briefly to remove excess moisture.

Mince and chop aromatics

Finely mince the garlic. Thinly slice the white and light green parts of the green onion. Finely chop the parsley. Combine garlic, green onion and parsley in a small bowl; stir in the lemon juice and set aside.

Cooking

Preheat pan

Place a large heavy skillet or cast-iron pan over medium-high heat and let it get hot for 2–3 minutes. The pan should be very hot so the mushrooms sear rather than steam.

Sear mushrooms

Add 2 tablespoons olive oil to the hot pan and swirl to coat. Add mushrooms in a single layer without overcrowding (cook in batches if necessary). Let mushrooms cook undisturbed for 2–3 minutes so they develop a deep brown sear, then stir or toss and continue cooking for another 2 minutes until they are golden and shy of fully tender.

Finish with fat and aromatics

Push mushrooms to the center or create a well and add the remaining 1 tablespoon olive oil and 1 tablespoon butter. When the butter foams, add the minced garlic and sauté for 20–30 seconds until fragrant (avoid burning). Toss mushrooms with the garlic so the flavor coats them evenly.

Season and reduce

Season mushrooms with 1 teaspoon salt and 1/2 teaspoon freshly ground black pepper. Continue to cook, stirring frequently, for 1–2 minutes so excess moisture evaporates and mushrooms are tender but still have body. Taste and adjust salt as needed.

Finish & serve

Remove pan from heat. Immediately add the parsley–green onion–lemon mixture and toss to combine so the bright herb flavors wilt slightly but remain fresh. If using, sprinkle smoked paprika and/or red pepper flakes and give a final gentle toss.

Transfer mushrooms to a warm serving plate. Serve warm as a tapa: garnish with an extra drizzle of olive oil or an extra sprinkle of chopped parsley. Offer crusty bread to soak up juices if desired.