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While sampling Basque Spain’s vibrant pintxos bars, I fell in love with mushroom pintxos – a simple, delicious appetizer with mushrooms, white wine, onions, and garlic served on a baguette! I’ve always loved mushrooms cooked in wine, but when I tried Pintxos de Txampis (mushroom pintxos), I was instantly in love and immediately set out to re-create this dish at home.
Pintxos (pronounced “peen-tchos” are Basque tapas – small one to two-bite dishes that can make a meal, an appetizer, or a snack!
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At Sweet C’s, I add lots of tips in all of my recipes – because I am a home cook without any formal training, and I find I am more confident making dishes when I understand why it works, and what each ingredient means to the flavor of a recipe – my goal is for even the most beginner home cook to feel empowered in the kitchen.
I want each reader to walk away with a solid knowledge of each recipe, with all of the tips I’ve gathered from extensive testing of each recipe. I also answer questions my friends and family have asked about my recipes, to help everyone better understand the processes we use – and why!
Table of Contents
Basque Pintxos Culture
I just got back from a trip to northern Spain’s Basque country in San Sebastian and Bilbao, and let me tell you, the pintxos scene in the Basque Country is a whole different kind of delicious! Forget tapas- pintxos (“peen-tchos”) are these amazing little bites on toothpicks, overflowing with everything from creamy tortilla (Spanish omelet) to juicy grilled prawns.
Here’s the deal: you bar hop from place to place, soaking up the atmosphere and grabbing a pintxo (or ten) at each stop. Most bars have them displayed on the counter, others you order from a menu. You can just point at what tickles your fancy, and the friendly bar staff will dish it up.
My Pro Tip
Basque Travel Tip
When sampling pintxos in San Sebastian or Bilbao, don’t be shy about piling your plate high! Part of the fun is trying a bunch of different flavors.
The best part? Pintxos are super affordable, so you can sample all sorts of goodies without breaking the bank. And let me tell you, the variety is mind-blowing. One minute you’re savoring a melt-in-your-mouth slice of jamón (cured ham), the next you’re digging into a miniature work of art with peppers, cheese, and anchovies. Basically, it’s a flavor explosion in every bite!
Now, the pintxo party mainly happens in the Basque Country, which is on the north coast of Spain. San Sebastian is the undisputed pintxos capital, but you’ll find these tasty treats all over the region. So, if you’re ever in northern Spain, ditch the restaurant reservations and dive headfirst into the world of pintxos. Your taste buds will thank you!
How to Make Pintxos de Txampis
To make this recipe, we will need the following ingredients:
- Mushrooms: Provide a meaty, umami flavor and a tender texture, serving as the primary base for the dish.
- White Wine: Adds acidity and depth, deglazing the pan and incorporating complex flavors into the mushrooms.
- Shallot: Contributes a mild, sweet, and delicate onion-like flavor, enhancing the overall taste profile.
- Onion: Adds a robust, slightly sweet flavor that deepens the dish’s savory notes.
- Garlic: Infuses the dish with a pungent, slightly spicy flavor that complements the mushrooms and onions.
- Flour: Helps to create a thicker sauce, binding the liquid ingredients together for a cohesive texture.
- Salt and Pepper: Enhances and balances all the flavors, ensuring the dish is well-seasoned and flavorful.
Once you’ve gathered your ingredients, we will use the following process:
- Prep. Clean mushrooms by wiping with a dry cloth or paper towel, discard stems, dice onions, shallots, garlic.
- Soften onions and shallot. Add onions and shallots to pan, and cook to soften. When onions and shallots are soft, add garlic and cook until fragrant, about 1 minute.
- Add mushrooms & wine. Stir in mushrooms, toss, and sprinkle flour over dish. Add wine, stir to combine well, and place lid on pan. Simmer and reduce until sauce is thick and mushrooms cook and reduce in size – about 10 minutes. Stir to prevent sticking or burning, and rotate mushrooms, a few times wile cooking. We want the sauce to thicken and mushrooms to soften – but they shouldn’t brown.
- Bake bread. While mushrooms cook down, slice baguette and drizzle with olive oil. Bake for 8-10 minutes, until bread is lightly browned and crispy.
- Assemble. When mushrooms are done, use toothpick to skewer two mushrooms onto bread. Spoon sauce over the top.
- Serve and enjoy!
What are Mushroom Pintxos? Mushroom pintxos, or pintxos de txampis, are a type of Basque tapas featuring mushrooms as the main ingredient, often cooked with wine, garlic, onions, and other seasonings, and typically served on small pieces of bread.
How do you prepare mushrooms for pintxos? Mushrooms should be cleaned gently with a damp cloth or paper towel to remove dirt. They are then sliced or kept whole, depending on the recipe, and cooked with aromatics and seasonings until tender and flavorful.
What kind of mushrooms are best for pintxos? Button mushrooms, cremini, or even portobello mushrooms work well. Choose mushrooms that are fresh, firm, and free from blemishes.
Can I use a different type of wine in the recipe? Yes, you can use red wine instead of white for a richer, more robust flavor, or even a sherry or vermouth for a unique twist.
What can I serve with mushroom pintxos? Mushroom pintxos pair well with crusty bread, grilled meats, cheese, olives, and other tapas dishes. They can also be served as an appetizer or a light main course.
Can mushroom pintxos be made ahead of time? Yes, you can prepare the mushrooms and aromatics ahead of time and store them in the refrigerator. Reheat gently before serving on fresh bread.
How do I store leftovers? Store any leftover mushroom pintxos in an airtight container in the refrigerator for up to 2-3 days. Reheat gently on the stove or in the microwave before serving.
Are mushroom pintxos gluten-free? The mushrooms themselves are gluten-free, but if the recipe includes flour for thickening, you can substitute with a gluten-free flour or omit it. Also, ensure that the bread served is gluten-free if needed.
Can I add other ingredients to mushroom pintxos? Absolutely! Feel free to add other ingredients like bell peppers, tomatoes, ham, or cheese to customize the flavor to your liking.
What type of bread is best for serving mushroom pintxos? Crusty baguette slices or ciabatta work well, providing a sturdy base that can hold the flavorful mushroom mixture without getting too soggy.
What to Serve With Mushroom Pintxos
Mushroom Pintxos are a delicious, easy appetizer that pairs perfectly with steaks, chicken, fish – or other Basque pintxos like Spanish Tomato Toast, or Gildas!
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Mushroom Pintxos (Pintxos de Txampis)
Ingredients
- 2 tbsp olive oil
- 1 onion, diced
- 1 shallot , diced
- 2 garlic cloves, diced
- 1 cup dry white wine
- 24 mushrooms, button or cremini, whole cap
- 1 baguette, sliced into 12 slices
Instructions
- Clean mushrooms by wiping with a dry cloth or paper towel, discard stems. Dice onions, shallots, garlic. You can finely dice or rough chop – it is up to you!
- Add olive oil to pan and heat to shimmery.
- Add onions and shallots to pan, and cook to soften – about 6 minutes, stirring occasionally to prevent sticking and over browning.
- When onions and shallots are soft, add garlic and cook until fragrant, about 1 minute.
- Sprinkle flour over dish, toss to mix well. Place mushroom caps in pan, add wine, stir to combine well, and place lid on pan. Simmer and reduce until sauce is thick and mushrooms cook and reduce in size – about 10 minutes.
- Stir to prevent sticking or burning, and rotate mushrooms a few times while cooking. We want the sauce to thicken and mushrooms to soften – but they shouldn't brown much.
- While mushrooms cook down, slice baguette and drizzle with olive oil. Bake for 8-10 minutes, until bread is lightly browned and crispy.
- When mushrooms are reduced and softened and sauce has thickened and reduced, use toothpick to skewer two mushroom caps onto bread. Spoon sauce over the top.
- Serve and enjoy!
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Delicious!