Butifarra with Garlic Mushrooms

Name: Butifarra with Garlic Mushrooms
Prep time: 5 min
Cook time: 20 min
Yield: 2 servings
Cuisine: Spanish
Ingredients: 4 butifarras (Catalan pork sausages); 1 can of sliced mushrooms; 6 cloves of garlic; Fresh parsley; 1/2 glass of white wine; Black pepper; Extra virgin olive oil

Meat

Be the first to rate it!

This butifarra with garlic mushrooms is an easy recipe to get dinner sorted in 25 minutes, with just a few ingredients and plenty of garlic and parsley flavor. The pairing of juicy butifarra sausage with tender mushrooms and olive oil is one of those combinations that practically begs for some crusty bread to mop up the sauce.

I use canned mushrooms here for convenience, but you can easily swap in fresh ones if you have them on hand. To get the best result, drain the mushrooms well and keep a close eye on the garlic so it doesn't burn—that way you get all the aroma without any bitterness. If you're looking for a simple sausage and mushroom skillet for an easy weeknight meal, this garlic version hits the spot; these quantities serve two.

If you love this combination, I also recommend my Butifarra and Roquefort Meatballs and my Veal with Creamy Cheese and Mushroom Sauce.

Prep: 5 minCook: 20 minServes: 2

Share on WhatsApp

Ingredients

Ingredients for 2 people

4 butifarras (Catalan pork sausages)
1 can of sliced mushrooms
6 cloves of garlic
Fresh parsley
1/2 glass of white wine
Black pepper
Extra virgin olive oil

Step by step

1Cut the butifarra into bite-sized pieces and add them to a skillet with a splash of olive oil.
2Season with black pepper and cook until nicely browned all over.
3Next, add the mushrooms and cook for a few minutes.
4Toss in the minced garlic and let it cook gently, being careful not to let it burn.
5Add chopped parsley to taste and pour in the white wine.
6Now, just let the liquid cook down and reduce.
7Our BUTIFARRA WITH GARLIC MUSHROOMS is ready to enjoy!

Tips and tricks

Tips and tricks for making butifarra with garlic mushrooms

You can use fresh mushrooms instead of canned.

Instead of white wine, you can use hard cider or beef/vegetable broth if you prefer not to use alcohol.

Frequently asked questions

Can I use fresh mushrooms instead of canned?

Yes, absolutely. Clean them, slice them up, and sauté them until they release their liquid and start to brown; they just need a little more cooking time than canned ones.

How can I make this without white wine?

Simply replace the half glass of white wine with the same amount of beef or vegetable broth. You can also use hard cider if you don't mind the alcohol.

How long will leftovers keep in the fridge?

Store them in an airtight container in the refrigerator within two hours of cooking, and enjoy within 3-4 days. Reheat only the portion you're going to eat until it's piping hot all the way through.