Spanish Tapas with Mushrooms, Smoked Paprika Aioli and Mahón Cheese
Feb 22, 2018, Updated Dec 11, 2024
Tapas ~ little bites of tasty foods with bold flavors from Spain. Crispy baguette slices covered with a quick sauté of mushrooms, spiked with sherry & brandy and topped with a delicious Spanish cheese until melted and bubbly
Tapas are Spain’s greatest food invention!
“Eat when you drink, drink when you eat” is the philosophy. They are not meant to be a meal (although a ración is a substantial portion.) One tapa per person and a different one with each drink is the idea, then everyone enjoys tasting and sharing.
Tapas used to be served as a snack before the main course. Today they are a self-contained part of the Spanish way of life – you will find lots of tapas bars where you can enjoy a drink and try the different tapas. Eating tapas has evolved to a social event – the perfect pick up appetizer for entertaining. A tapa is more of a concept than a specific item of food, and there are hundreds of varieties…
Just make ahead and reheat.. serve with a good Spanish red wine, some nuts and marinated olives.
Weather you are a serious foodie, or just want to explore the ingredients in Spanish cooking – this recipe is for you!
I love creating them at home with authentic ingredients. Popular throughout Spain, tapas are festive and delicious appetizers and snacks that are perfect for get-togethers or dinner parties.
Flavor and Preparation:
Make the “flavor bomb” for the tapas – Smoked Paprika Aioli, which is a very flavorful garlicky mayonnaise spiked with Spanish Paprika and a squeeze of lemon juice. It is not difficult to make, I whisk it by hand with in a stainless bowl and a balloon whisk. Yes… I’ll give you a cheat recipe which will work ok – see recipe.
They may be made early in the day, add cheese and broil as your guests arrive.
Origin of Tapas:
There are several legends about the origin of tapas. One of them refers to the origin of the word stem “tapa,” which literally means lid, and comes from “tapar”(cover). In the Andalusian taverns, the guests used bread or cheese slices as a cover for their sherry glasses to protect the precious contents from flies and other insects. This then supposedly developed into the small appetizers.
You will devour these lovely Tapas!
Karen
Spanish Tapas with Mushrooms, Smoked Paprika Aioli and Mahón Cheese
Ingredients
- 1 1/2 tablespoon extra virgin olive oil
- 8 ounces cremini mushrooms , cleaned with a damp paper towel, about 3 cups sliced
- 1/4 cup leeks, washed, dried, sliced thinly
- 1/4 cup diced tomatoes
- 1/2 teaspoon garlic, minced
- 1/4 teaspoon sea salt
- 3 pinches freshly cracked black pepper
- 1 1/2 teaspoons dry sherry
- 1 1/2 teaspoons brandy
- 1 1/2 tablespoons fresh parsley leaves, washed, dried, chopped
- 12 slices baguette, 1/2" slices
- 12 teaspoons Smoked Paprika Aioli , make ahead (see recipe)
- 1/4 cup Spanish Mahón Cheese*, thinly sliced
Instructions
- Make the Smoked Paprika Aioli (see recipe.) Heat the oil in a heavy 12″ skillet. When hot, add sliced mushrooms and quickly sauté to incorporate the oil over high heat. They will release some juices in a few minutes, then add leeks, garlic and tomato.
- Stir well, add salt and pepper. Now add the dry sherry and brandy, stir in, turn the heat off.
- To make the Tapas: Add 1/2″ slices of baguette to a rimmed baking tray. Toast in oven, or as I do broil far from the heat source, about 12″ until just lightly browned on top. Remove.
- Add 1/2 teaspoon of Smoked Paprika Aioli on each slice, using a small knife.Top with a portion of the Mushroom mixture. Add a little more Smoked Paprika Aioli on top of the mushrooms (gives an amazing flavor!) At this point, they can be set aside, made earlier in the day (refrigerate if holding for more than 2 hours.)
- Top each with some Mahón Cheese. Before serving broil 4″ from the heat source until bubbly, and the cheese just starts to brown.
- Serve immediately. Add chopped parsley all over if desired.
- *Mahón Cheese: a soft to hard cheese with buttery, sharp, salty in taste, with a sweet and nutty aroma. Its rind is rubbed with Spanish paprika. And – it melts beautifully!! Easily available at most better gourmet and specialty cheese shops.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I made these mushroom tapas for a dinner party to much success. The sherry and the brandy added a ton of flavor. Such a layered recipe. I did assemble ahead of time, and made the aioli too – which I make often for other recipes. Well, these were the hit of the party! I really liked the Mahon cheese too, and did find it close by. Will make again.
Well thanks Stanley! Hit of the party… a review does not get better than that!! 😀Karen
is 12 teaspoons of aioli accurate? why not 4 tablespoons? just making sure its not really 1/2 teaspoons. thank you
Hi Victoria ~ Yes the recipe calls for 4 tablespoons of Smoked Paprika Aioli.
Each tapas is topped with 1 teaspoon; so I wrote the recipe as: “12 teaspoons.”
Thank you for your inquiry!
I made these for a dinner party. Served with Spanish Rioja. Guest comments were: “Wow! These were great!” When I make them again, I think I would chop up the mushrooms. Pictures are on my FB page.
Hi Marita. Thank you for such a positive review! “These were great” – fabulous. I slice the mushrooms (in recipe) – I like a little chunky, but chopping them further would be a good choice too. Thanks for writing and sharing a nice moment from your dinner party. 😀Karen