Spanish Mushrooms with Onion and Garlic

Steps

1. Cut one medium-sized brown onion into quarter-inch thick rounds, ensuring a small piece is removed from the bottom so it sits flat.
2. Roughly chop four cloves of garlic and finely grate two tomatoes.
3. Add 1 pound (450 grams) of white mushrooms to a colander and rinse them under water for only four to five seconds. Pat the mushrooms completely dry, removing any excess dirt.
4. Heat a large fry pan over medium-high heat. Add three tablespoons (45 milliliters) of extra virgin olive oil.
5. Add the dried mushrooms to the hot oil and mix around until coated. Place them in a single layer and cook for exactly two minutes without mixing.
6. After two minutes, mix the mushrooms around so they are evenly sautéing. Once again place them in a single layer and continue cooking for another two minutes.
7. Continue this method of placing the mushrooms in a single layer until they are lightly golden brown (this takes between six to eight minutes total).
8. Season the mushrooms with sea salt and freshly cracked black pepper, then mix quickly so the seasonings are evenly distributed. Remove the mushrooms from the pan and set them aside.
9. Using the same pan, lower the heat to medium and add two tablespoons (30 milliliters) of extra virgin olive oil.
10. Add the sliced onion and mix around until coated in the oil. Sauté frequently for six to seven minutes until the onion is lightly browned.
11. Add the chopped garlic and mix continuously for 30 seconds to one minute, allowing it to sauté evenly until fragrant.
12. Stir in half a teaspoon of sweet smoked Spanish paprika (1.25 grams) and a quarter teaspoon of saffron threads (0.17 grams). Mix quickly so the spices coat the garlic and onion.
13. Add the grated tomato, season with sea salt and freshly cracked black pepper, and mix until everything is well combined. Simmer for a couple of minutes without mixing until the mixture slightly thickens.
14. Return the sautéed mushrooms to the pan. Give it one final mix until everything is well-combined.
15. Simmer for one to two minutes, allowing the mushrooms to absorb all the flavors in the pan.
16. Remove the pan from the heat and transfer the dish into a serving dish.
17. Garnish with chopped fresh parsley.