Side Dish
Setas a la Plancha
About this dish
Setas a la plancha is a classic Spanish tapa that showcases the earthy depth of mushrooms with minimal fuss. This method, where mushrooms are grilled on a hot plancha or skillet, draws out their natural umami while creating a satisfyingly tender texture with crisp edges.
In Spain, this dish is often enjoyed with a glass of crisp white wine or as part of a larger spread of tapas, celebrating the simplicity of quality ingredients. Mastering this technique ensures you can highlight any seasonal mushroom variety with authentic Spanish flair.
Ingredients
UK and US measurements are both included for every recipe.
mixed mushrooms (such as cremini, shiitake, or oyster)
vegetable500 g
Imperial measurement: 1.1 lb
extra virgin olive oil
fat3 tbsp
garlic cloves, thinly sliced
vegetable3
fresh parsley, chopped
herb2 tbsp
fresh lemon juice
fruit1 tbsp
sea salt
seasoning1 tsp
freshly ground black pepper
spice1/2 tsp
red pepper flakes (optional)
spice1/4 tsp
Method
Prepare the mushrooms
5 minsClean the mushrooms by wiping them with a damp cloth or brushing off any dirt; avoid washing them to prevent sogginess. If using larger mushrooms like shiitake, slice them into bite-sized pieces, keeping smaller ones whole for texture contrast.
Heat the plancha or skillet
3 minsPlace a plancha, large skillet, or grill pan over medium-high heat. Add 2 tablespoons of olive oil and let it heat until shimmering but not smoking, about 2-3 minutes.
Grill the mushrooms
8 minsAdd the mushrooms in a single layer, working in batches if necessary to avoid overcrowding. Cook without stirring for 4-5 minutes until they develop a golden-brown crust on one side, then flip and cook for another 3-4 minutes until tender and lightly charred.
Add aromatics
2 minsReduce the heat to medium, push the mushrooms to the side, and add the remaining tablespoon of olive oil with the sliced garlic. Sauté for 1-2 minutes until fragrant and lightly golden, being careful not to burn it.
Season and finish
2 minsToss the mushrooms with the garlic, then season with sea salt, black pepper, and optional red pepper flakes. Drizzle with lemon juice and sprinkle with chopped parsley, stirring to combine. Remove from heat immediately to preserve the fresh flavors.
Equipment
- large skillet or plancha
- cutting board
- chef's knife
- mixing spoon
Nutrition facts
Tips
- For the best texture, use a mix of mushroom varieties to create depth in flavor and a pleasing contrast between tender and meaty bites.
- Do not overcrowd the pan while grilling, as this will steam the mushrooms instead of giving them that desirable crisp edge.
- Serve immediately while hot to enjoy the full aroma of garlic and parsley, as mushrooms can become soggy if left sitting too long.
Serving suggestions
- Serve as a tapa with crusty bread to soak up the flavorful juices, or as a side dish alongside grilled meats or fish.
- Garnish with an extra drizzle of olive oil and a sprinkle of flaky sea salt for a restaurant-quality presentation.
Rate this recipe
4.9 out of 5 from 18 ratings
Recipe by
Lucia Serrano
Specialises in Spanish cuisineLucia makes paella on a wood fire and refuses to add chorizo. She has ended friendships over this.
Describe yourself in three words: Traditional, proud, argumentative.