Champiñones al ajillo
Garlic mushrooms the Spanish tapas-bar way, with chilli, parsley and a splash of wine
Champiñones al ajillo are on the menu of almost every tapas bar in Spain: button mushrooms seared in olive oil with plenty of sliced garlic, a little dried chilli (guindilla), a splash of dry white wine or fino sherry and a handful of parsley. They are usually brought to the table still sizzling in a small terracotta cazuela, with bread to mop up the garlicky juices. Serve them with tortilla, patatas bravas or on toast for a quick lunch. Chef's tip: cook the mushrooms over a high heat in a single layer and do not salt them until they have browned; salt draws out water too early and the mushrooms stew grey instead of searing golden.
- Total time
- 15 min
- Difficulty
- easy
- Serves
- 4
Ingredients
Method
0/5 doneStep 1: Heat 3 tablespoons of 3 tbsp extra virgin olive oil in a large frying pan over a high heat until it shimmers.
Step 2: Add 1 ⅛ lb button or chestnut mushrooms in a single layer (cook in two batches if your pan is small) and leave them for 2 minutes without stirring, until the undersides are golden. Toss and cook for 2–3 minutes more, until browned all over and any liquid has gone.
5 minStep 3: Turn the heat down to medium, push the mushrooms to one side and add the rest of 2 tbsp extra virgin olive oil, then 5 cloves garlic and 1 dried red chilli (guindilla). Fry for about 1 minute, until the garlic is pale golden and smells nutty; brown garlic tastes bitter, so watch it.
1 minStep 4: Pour in ¼ cup dry white wine or fino sherry; it will hiss. Stir everything together and let it bubble for 1–2 minutes, until reduced to a glossy, garlicky sauce.
2 minStep 5: Season with ½ tsp salt and 1 pinch black pepper, add 1 tsp lemon juice and 3 tbsp flat-leaf parsley, toss and serve at once in a warm dish with bread.
Nutrition per serving
- Calories
- 150 kcal
- Protein
- 4 g
- Carbs
- 4 g
- Fat
- 13 g
- Fibre
- 2 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does champiñones al ajillo take?
- About 15 minutes in total: 5 minutes to prepare and 10 minutes to cook.
- How many people does it serve?
- 4 as written. Change the servings above the ingredients and every amount scales to match.
- Is it vegan?
- Yes. It has no meat, fish, dairy or eggs.
- Is it gluten free?
- Yes, as written. Check the labels on stock, sauces and spice mixes, which sometimes contain gluten.
- What can I use instead of button or chestnut mushrooms?
- Aubergine, diced, same weight.
- What can I use instead of garlic?
- ½ tsp garlic paste or ⅛ tsp garlic powder per clove.
Reviews
No reviews yet. Be the first to cook it.
Rate this recipe
Sign in to rate and review this recipe.
You might also like
Coastal Mombasa mix
A Mombasa street-food bowl: chickpeas and potato simmered in coconut milk with raw mango and chilli, ladled into small bowls and topped with crisp lentil fritters, crunchy chevdo and red, green and tamarind chutneys. Make the fritters and chevdo ahead and assemble at the table. It's sweet, sour, hot and crunchy all at once.
Okonomiyaki
Okonomiyaki (お好み焼き, 'grilled as you like it') is the pride of Osaka, where it's cooked on hot iron griddles in lively restaurants. Finely shredded cabbage is folded into a light batter with egg and spring onion, then fried into a thick, soft pancake with a crisp outside. It's painted with a fruity brown sauce and zigzagged with mayonnaise. Bonito flakes are usual on top; this vegetarian version uses seaweed flakes and pickled ginger instead. Chef's tip: don't press the pancake down with your spatula while it cooks. Osaka cooks leave it alone so the cabbage steams inside and stays light and fluffy; pressing squeezes out the air.
Masala khakhra
Khakhra are thin chapaties roasted slowly on a griddle until they turn crisp, like a cracker. This masala version adds gram flour, fresh fenugreek, turmeric and chilli to the wheat dough. They are a light Gujarati breakfast or tea-time snack, and lovely with pickle, chutney or a smear of butter. You can also make them in a roti maker.
