Mushroom and shrimp tapas - Champiñón con Gamba
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.
Equipment
- Med sized frying pan (10 inch/25cm)
- Sharp kitchen knife
- Mortar and pestle
Ingredients
- 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
Instructions
- 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