To say something is the ‘world’s best’ carries a lot of weight. Right, it better not only be good but it better be AMAZING!
I can confidently say these mushrooms are THE BEST! The mushrooms are meaty, the sausage gives it a little kick while the garlic salt brings out so much flavor. I know it doesn’t look like much but the simplicity of ingredients is absolutely incredible.
Where did I learn about these mushroms? Madid, Spain
Back in 2016 my husband and I traveled around Spain. On the second to last day of a 14-day trip, we took a food tour in the heart of Madrid. The last stop on the tour was at Mesón del Champiñon a restaurant my husband and I walked past at least 6 times never noticing it – it really is a hole in the wall, from the outside.
You walk in you’ll see a small bar to your right and if you look up the ceiling is rounded, think hobbit-ish with ceramic mushrooms popping out of the ceiling. You will then be greeted with smiles and laughter and the guy behind the counter shouting in Spanish “what are you having?”. Based on how many trays of mushrooms you see there’s really only one answer – “I’ll take the garlic mushrooms!”
But then how do you eat these – with just two toothpicks? Our food tour guide gave us a demo and we were off, filling our bellies with the “world’s best mushrooms”! To eat you want to grab one toothpick in each hand and toss it down the hatch!
When cooking, the mushrooms fill up with their juices and seasoning so you don’t want to use a fork b/c when you tip it up all the juice will drip out the back of the mushroom!
Mesón del Champiñon – May 2016
Garlic Mushroom from Madrid, Spain
- Prep Time: 10 min
- Cook Time: 10 min
- Total Time: 20 minutes
- Category: Appetizer
- Cuisine: Spanish
Ingredients
- 20 mushrooms caps – baby portabella or whole white
- spicy andouille sausage – cut into small pieces about 1/2 inch
- 1/2 cup fresh parsley – chopped
- 1 tablespoon garlic salt
- olive oil
- 40 toothpicks
Instructions
- Remove the stem from the mushrooms and wipe caps wtih a damp paper towel.
- In a deep skillet, over medium heat add a drizzle of olive oil and heat the sausage through. Once cooked remove and sit to the side.
- Assemble the mushrooms. Place once piece of sausage into each mushroom cap then sprinkle with the fresh parsley.
- In the same skillet, over medium heat, add a big drizzle of olive oil. When hot, place in the prepared mushrooms and drizzle olive oil over the mushroom and sprinkle on, generously, the garlic salt. Cover and cook about 5 minutes. You’ll know they are ready when you press on the side of the mushrooms and they are soft.
- To serve, place two toothpics on either side of the mushroom cap. To eat, using both hands, hold each of the toothpicks and bring to your mouth! Eat immegiatly after cooking!
- Enjoy and let me know what you think of the “world’s best mushrooms’ from Madrid, Spain!
Keywords: spanish, Spain, mushrooms, andouille sausage, spicy, garlic, parsley, tapas
My wife and I also did a 2 week tour of Spain, bookended by 2 extra days in Barcelona at the beginning and 3 days in Lisbon at the end. We too did a Tapas Tour in Madrid and went to Meson del Champinon. When I ate my first mushroom, I thought it was the best thing I had ever put in my mouth! It was delicious! Now that I have the recipe, I will be reliving that experience. We also walked by half a dozen times without paying any notice. Out of curiosity, how did you get the recipe?
★★★★★
Hello Dick! Thank you for visiting my blog, I very much appreciate it! RIGHT?! Those mushrooms are without a doubt one of the best things I have ever eaten – ever! I am so glad to hear you had the same reaction! I stood there and watched them make several batches and I asked the guy working the bar what the chef was adding and he just told me! My friends and family love these, if you do have the chance to try my recipe I would love to know what you thought! Thank you so much for sharing your story with me, I love reliving my travels and I could take food ALL day! I hope you have a wonderful 2022!
I am so excited to try this recipe. My husband and I were just in Madrid and had the pleasure of eating these delightful mushrooms on a food tour as well. I generally HATE mushrooms but these were soooooo delicious. I cannot wait to try this recipe at home with a glass of vermouth! Salud!
★★★★★
Hi Candace! YAY! This makes me so excited, we’re they not the best mushrooms you’ve ever had?! I dream of the day I will return to Madrid, but until then these do the trick! I was really quite please with the result! Let me know if you give them a try and what you think, I would love to get your opinion! Salud!
THANK YOU FOR SHARING!!! I lived in Madrid for 3 years, and Meson del Champinon was one of my favorite places to visit, as a matter of fact I left there in 1986, and I went back to visit 5 years ago (2018) and I went straight there. Thanks again for sharing. I wish I would have found your recipe 25 years ago. They came out GREAT!!! The only thing I want to do differently next time (which might be in 30 minutes, as soon as I get back from the store) is spray the oil on instead of pouring / drizzling it. Thanks again.
Hello Vasco! Thank you so much or visiting my blog and trying a recipe! I am thrilled to know this recipe satisfied your taste buds and took you back to Meson del Champinon! Writing this reply has me craving a dozen right now! Thank you again and I apologize for the delay in response! Have a great weekend!
I have not tried the recipe yet but I have been multiple times in the Meson del Champiñón and I love them. What garlic salt did you use in your recipe?
Right!? They are the best mushrooms I’ve ever had! I dream of the day I can return and have them again! I used the Lawry’s garlic salt, it’s my all purpose go-to for most things! Thank you for stopping by and leaving a comment!
I made them. They came up pretty good. I used California garlic and sea salt grinder. I bought it from Amazon.
Hello Jose! Thank you for your stopping my food blog and for your feedback!