Mushroom and shrimp tapas – Champiñón con Gamba
(The undisputed king of tapas along the famous Calle de Laurel in Logroño)
Mushroom and shrimp tapas (Champiñón con Gamba) is unquestionably the most famous tapas dish found along the popular Calle de Laurel tapas route in Logroño. The recipe itself is delightfully simple and has remained the same for over 40 years; grilled champiñón mushrooms, garlic oil, baguette, and the small fried gambas on top, all held together with a toothpick.
Let’s take a look at what makes this classic tapas recipe so special and learn how you can recreate it at home with just 5 simple ingredients!
Mushroom Tapas | Tapas Recipe | Easy to Make | 10 Mins Prep | Authentic Spanish Recipe | Mediterranean Recipe | Seafood Recipe
Tapas for 4
20 minutes or less
Good on its own
Ingredients you’ll need
(makes tapas for 4)
- 14oz. (400g) Small champiñón mushrooms (around 2-inches / 5 cm in diameter, stem removed)
- 5-6 tablespoons of Olive oil
- 5-6 cloves of Garlic, crushed
- Baguette, cut into 1-inch / 2.5 cm slices
- 2oz (50-60g) Small shrimp (around 1-inch / 2.5 cm or less is ideal)
- Salt for seasoning
- Medium-sized frying pan or skillet (10-inch/25cm)
- Sharp kitchen knife
- Mortar and pestle (optional)
Watch step-by-step recipe video
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Why you’ll love this recipe
- Easy to make
- Excellent tapas or party food recipe
- Can be made vegan/vegetarian
What are Pinchos?
Pinchos (spelled ‘Pintxos’ in one of Rioja’s neighboring regions, Basque Country) are small plates of food that can be ordered. Similar to tapas, pinchos are usually served alongside a drink (wine, beer, cider, or vermouth).
One of the main differences with pinchos is the presentation, with various pinchos plates typically piled on top of the bar counter in a gastronomic display of delight. They are usually individual portions, rather than sharing plates.
Want to learn more about cuisine from La Rioja region? Check out our La Rioja Foodie Guide!
It was amongst the bustle of clinking plates and glasses in a crowded pinchos bar in San Sebastian that we first caught a whisper of Logroño, La Rioja region’s shining star of gastronomic delights. Word had it that within the cobbled old town of Logroño, there are 2 small uncrowded streets where you could find some of the region’s best tapas and pinchos. And boy, they were right!
Located along the winding path of the Ebro river, Logroño has long been a town on the crossroads. It is a perfect stop-off point along the Camino de Santiago, where weary pilgrims could take refuge and enjoy a tipple of Rioja accompanied with delicious tapas or pinchos.
Calle de Laurel
Nowadays, word has spread and an entirely different pilgrim can be found frequenting the many bars and restaurants dotted up and down Calle de Laurel. Follow your nose and this now-famous tapas street will offer up plenty of delicious morsels to help wash down a glass of La Rioja’s world-class wines.
Address: Tr.ª de Laurel, 2, 26001 Logroño, La Rioja
One tapas restaurant is undisputed as the most famous and is tucked away at the end of Calle de Laurel, you’ll find Bar Soriano serving just one type of tapas, the same as they have for over 40 years.
Here you’ll find mushrooms with shrimp tapas (champiñón con gamba) cooked on a flatbed grill and stacked three mushrooms high onto a slice of white bread, drizzled with plenty of garlic oil.
Everything about this unassuming tapas bar has a mesmerizing appeal. Perhaps it’s the smell that wafts up and down the street long before you see the heaving crowd, perhaps also, it is the minimal ingredients, that are artfully cooked to create a flavor explosion which has given them a notable mention in some of the world’s largest travel and food websites (Lonely Planet, Taste Atlas, just to name a few).
How to make mushroom and shrimp tapas like Bar Soriano
The recipe is delightfully simple and requires no special cooking skills or equipment; just some fresh champiñón mushrooms, some garlic and olive oil, some fresh bread, and of course, the signature small shrimp to top it off.
Here’s how to make it step-by-step:
- Step 1 – First, crush the garlic and add it to the oil. Mix well, use a mortar and pestle for best results.
- Step 2 – Heat a little of the garlic oil in a pan on high heat and add the champiñón mushrooms to the pan. Cook for 3-4 minutes on high heat, flipping the mushrooms once or twice. Add more garlic oil as required. Just before serving, fry the shrimp.
- Step 3 – Cut a baguette into a 1-inch slice, stack 3 mushrooms on top, drizzle with oil, and add the shrimp to the top of the mushroom. Use a small toothpick to help hold it all together and serve!
Serving size: 80g
Amount per serving
% Daily Value*
Total Fat 18.6g
Saturated Fat 2.7g
Total Carbohydrate 23.3g
Dietary Fiber 1.6g
Total Sugars 2g
Vitamin D 227mcg
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calorie a day is used for general nutrition advice.
More easy tapas recipes
Mushroom and shrimp tapas - Champiñón con Gamba
- Med sized frying pan (10 inch/25cm)
- Sharp kitchen knife
- Mortar and pestle
- 14 oz. 400g Small button/champiñón mushrooms (around 2-inches / 5 cm in diameter, stem removed)
- 5-6 tablespoons of Olive oil
- 5-6 cloves of Garlic crushed
- Baguette cut into 1-inch / 2.5 cm slices
- 2 oz 50-60g Small shrimp (around 1-inch / 2.5 cm or less is ideal)
- Salt for seasoning
- Step 1 - First, crush the garlic and add it to the oil. Mix well, use a mortar and pestle for best results.5-6 tablespoons of Olive oil, 5-6 cloves of Garlic
- Step 2 - Heat a little of the garlic oil in a pan on high heat and add the champiñón mushrooms to the pan. Cook for 3-4 minutes on high heat, flipping the mushrooms once or twice. Add more garlic oil as required. Just before serving, fry the shrimp.14 oz. 400g Small button/champiñón mushrooms (around 2-inches / 5 cm in diameter, stem removed), 2 oz 50-60g Small shrimp (around 1-inch / 2.5 cm or less is ideal)
- Step 3 - Cut a baguette into a 1-inch slice, stack 3 mushrooms on top, drizzle with oil, and add the shrimp to the top of the mushroom. Use a small toothpick to help hold it all together and serve!Baguette, Salt for seasoning
Cooking Tips and FAQs
How long do mushroom and shrimp tapas take to make?
- Prep time: 10 minutes
- Cook time: 10 minutes
- Total time: 20 minutes
What are the best mushrooms to use?
Use small fresh button mushrooms around 1-2 inches in diameter (In some parts, they are also called champiñón mushrooms).
Best oil to use when frying?
For health benefits, we prefer to use extra virgin olive oil and fry at medium-high temperature. Olive oil is also good for frying, and sunflower oil is also great, although less healthy.
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