Carbonell-Sautéed Scallions with Mushrooms

Carbonell-Sautéed Scallions with Mushrooms
Editor’s Note: Scallions
are in season and they’re a great springtime treat!

Scallions are a lighter version of the onion, making them milder and sweeter to the palate. They aren’t overwhelming and don’t overshadow other ingredients in a recipe and are in season from April through the whole summer. Scallions can be added raw to dishes as in salads, or cooked into a meal.

Sautéed scallions, joining forces with mushrooms, create a very sweet and light vegetable dish. You can have them as tapa, or as a side to any protein you wish. If you are vegetarian, brown rice would be the perfect match to create a warming, wholesome meal. 

Read Related: Crazy About Mushrooms

My abuelita would serve Champiñones con Ajetes as a tapa on Sundays before the main meal which would often be paella. Beware if you’re a carb counter, bread is almost always a must-have to go along with this dish!

Nutrition • Another healthy and light super food, at only 32 calories per cup, it also has 3 grams of fiber and almost 10% of your daily needs for iron and potassium so eat up!

Yield: 4 servings
Prep Time: 25 minutes

1 lb mushrooms of your choice, sliced.
8 scallions
2 TBSP olive oil
Freshly ground black pepper to taste
Salt to taste


  1. Rinse mushrooms well and let dry.
  2. Slice mushrooms and set aside.
  3. Cut off the ends of the scallions and slice thinly.
  4. Heat olive oil in a large pan and brown the scallions for about 6 minutes.
  5. Add mushrooms and salt and pepper, to taste.
  6. Lightly sautée, allowing the liquid the mushrooms release to evaporate.
  7. When all the liquid has evaporated, remove pan from heat and serve. 

Note: To add a bit of zing, you can add a tablespoon of white dry wine when the mushroom liquid is evaporating.