Rioja Paired Recipes: Champis (Grilled Mushrooms)

Garlic grilled mushrooms pincho on bread

A visit to Logroño in Rioja Alta isn’t complete without stopping for pintxos on Calle Laurel. One of the most iconic bites you’ll find is the champi, short for champiñón (mushroom). This simple but flavorful pintxo features grilled button mushrooms topped with shrimp and served on crusty bread. A garlicky vinaigrette ties it all together, making it the perfect pairing with a glass of young Tempranillo wine. Don’t miss Bar Soriano or Bar Ángel, two of the top spots to try this local specialty.

Makes 4 pintxos

Ingredients:

• 1 garlic clove, peeled
• 1/4 cup (60 mL) apple cider vinegar
• 1/4 cup (60 mL) extra-virgin olive oil
• 1/2 cup (120 mL) vegetable oil, preferably sunflower
• 12 button mushrooms
• 4 small shrimp
• 4 large slices of baguette
• extra-virgin olive oil, for cooking
• salt

Special equipment: long toothpicks or wooden skewers

Instructions:

Prepare the vinaigrette: In a blender, combine the garlic, vinegar, olive oil, vegetable oil, and a pinch of salt. Blend until smooth. Set aside.

Clean and cook the mushrooms: Remove the stems from the mushrooms and save them for another recipe, like a scramble or stuffing. Wipe the caps clean. Heat a bit of oil in a pan over medium heat and place the mushroom caps, hollow side up. Season with salt and cook for 3-4 minutes.

Add the vinaigrette: Pour a little of the vinaigrette into the hollows of each mushroom. Once they are golden, flip them and drizzle generously with more sauce.

Cook the shrimp: In the same pan, sauté the shrimp for 1-2 minutes, turning once, until they turn golden.

Assemble the pintxo: Place a shrimp into the hollow of four mushrooms, leaving the others plain. Drizzle everything with more vinaigrette. Skewer the mushrooms, starting with the shrimp-topped ones, followed by the plain mushrooms.

Serve: Place the skewers on slices of crusty bread and serve immediately. Enjoy with a glass of Rioja wine!

Note: The leftover vinaigrette is versatile—save it for salads or other dishes.