Vegan Setas a la Plancha
Setas a la Plancha is one of Spain’s simplest yet most delicious tapas: fresh wild mushrooms seared quickly over high heat until golden and juicy, then tossed with garlic, olive oil, and fresh parsley. This naturally vegan recipe uses no butter or animal products at all — letting the rich, earthy flavour of the mushrooms shine through, enhanced only by good olive oil and aromatic garlic. It makes a perfect starter, side dish, or light snack.
Shared by clever
Time
15 min
Serves
4
Difficulty
easy
🛒 Ingredients
- 400 g fresh mushrooms (oyster mushrooms, king oyster, shiitake, or wild mushrooms work best)
- 3–4 tbsp extra virgin olive oil
- 3 garlic cloves, thinly sliced (not minced, to avoid burning)
- 1 tbsp fresh flat‑leaf parsley, finely chopped
- Sea salt flakes and freshly ground black pepper to taste
- Optional: pinch of smoked paprika or a squeeze of fresh lemon juice
👩🍳 Instructions
- 1
Prep mushrooms: Wipe mushrooms clean with a damp cloth — do not soak them in water. Tear larger mushrooms into thick pieces or keep whole if small.
- 2
Sear: Heat a griddle pan or heavy frying pan over high heat until very hot. Add 2 tablespoons of olive oil, then place mushrooms in the pan in a single layer — do not overcrowd; cook in batches if needed. Sear for 3–4 minutes until golden brown and crisp on the underside.
- 3
Flavour: Flip the mushrooms, lower heat slightly, and scatter the sliced garlic around them. Drizzle with the remaining olive oil and cook for another 2–3 minutes until the garlic is pale golden and fragrant — do not let it burn.
- 4
Finish: Remove from heat immediately. Season generously with sea salt and pepper, toss with fresh parsley, and add a squeeze of lemon or pinch of paprika if you like.
- 5
Serve: Enjoy straight away while hot and juicy, with crusty bread to soak up the delicious oil.