Champiñones al ajillo
Garlic mushrooms
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
- 1 ⅛ lb button or chestnut mushroomswiped clean, halved or quartered
- 5 tbsp extra virgin olive oil
- 5 cloves garlicthinly sliced
- 1 dried red chilli (guindilla)crumbled, or a pinch of chilli flakes
- 1 tsp lemon juice
- ½ tsp salt
- 1 pinch black pepper
- 3 tbsp flat-leaf parsleyfinely chopped
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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.
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