[ad_1]
Spain has a passion for garlic, and its piquant flavor is the star of many tapas dishes–including these classic Spanish garlic mushrooms (champiñones al ajillo). Cooking the mushrooms in a sizzling mixture of garlic, cayenne pepper, and olive oil makes this dish wonderfully delicious!
Serve this tapa alongside Spanish fried anchovies and tinto de verano for a refreshing light meal.
Jump to:
Introduction
This version of champiñones al ajillo (a Spanish garlic mushrooms recipe) makes the perfect starter for a chilly autumn night. It takes less than half an hour to prepare, but tastes like a fancy, complicated dish!
Ingredients
Wondering what ingredients you need to make these mouthwatering Spanish garlic mushrooms? Fortunately, you only need 6 simple ingredients! Let’s talk about the key ingredients.
- Mushrooms: I like to use white button mushrooms, but feel free to experiment with other varieties like baby portobello mushrooms if you’d like.
- Garlic: This is the key flavor component in the al ajillo (the sizzling oil, cayenne, and garlic mixture) in which the mushrooms are cooked. Use freshly peeled and thinly sliced garlic here.
- Cayenne Peppers: These tiny fresh peppers might look small, but they pack a big punch of spice! Fortunately, they not only add heat to this dish, but also are healthy for you, too.
- Olive Oil: Use good-quality extra virgin olive oil, preferably a Spanish olive oil if you can. The better your olive oil is, the better your final dish will taste!
See recipe card for full information on ingredients and quantities.
How to Make Spanish Garlic Mushrooms
If you’d like to see the full ingredients and instructions, scroll to the bottom of the post for the printable recipe card.
- Clean the mushrooms by brushing off any dirt with a damp cloth. (image 1)
- Thinly slice the mushrooms with a sharp knife. (image 2)
- Heat the olive oil in a skillet until it’s hot, then add the cayenne peppers and garlic and cook until the garlic starts to turn golden. (image 3)
- Add the mushrooms, salt, and white wine, then toss to combine. (image 4)
- Continue to cook until the mushrooms have absorbed the wine, then cook until they’re tender, about 5 minutes. (image 5)
- Enjoy these garlic mushrooms right away with a garnish of fresh chopped parsley and a sprinkle of salt. They’re delicious! (image 6)
Recipe FAQs
Yes! Mushrooms and garlic are full of healthy nutrients and flavor. Also, the cayenne peppers in this dish bring health benefits, too.
Mushrooms act like little sponges and soak up any liquids they come in contact with. It’s best to wipe them clean with a damp cloth rather than rinsing them, as they’ll soak up water during the cleaning process and won’t cook as well.
It’s best to use medium-high heat to cook mushrooms. The mushrooms will cook too quickly on high heat, while using low heat makes the mushrooms steam rather than caramelize.
Yes, you definitely can eat mushroom stems! Just make sure to trim off any dried or dirty parts at the bottom of the stem before cooking.
Expert Tips
- Use a damp cloth to clean the mushrooms before cooking. Rinsing the mushrooms causes them to absorb extra water, which will make them steam in the pan.
- Want it extra spicy? Add an extra cayenne pepper.
Spanish Garlic Mushrooms (Champiñones al Ajillo)
This classic version of champiñones al ajillo (garlic mushrooms) is the perfect Spanish tapas for a chilly autumn night. Make sure that you’re sharing the dish with everyone around you!
Print (images optional)
Pin
Rate
Servings: 4 servings
Calories: 295.6kcal
Instructions
-
Clean the mushrooms by trimming off the base of the stem, and then gently wiping with a damp cloth. Slice the mushrooms thinly.
-
Place a frying pan over medium heat, and add the olive oil. When the oil is hot, add the finely sliced garlic cloves and the cayenne peppers. Cook until the garlic begins to turn golden.
-
Add the mushrooms to the pan along with the white wine and a pinch of salt. After the wine is reduced and absorbed by the mushrooms, leave the pan on the heat for 5 minutes, then remove from the heat.
-
Serve the mushrooms hot, garnished with parsley and another pinch of salt. Enjoy!
Notes
- Use a damp cloth to clean the mushrooms before cooking. Rinsing the mushrooms causes them to absorb extra water, which will make them steam in the pan.
- Want it extra spicy? Add an extra cayenne pepper.
Nutrition
Serving: 1serving | Calories: 295.6kcal | Carbohydrates: 7.24g | Protein: 4.62g | Fat: 27.59g | Saturated Fat: 3.82g | Sodium: 17.04mg | Potassium: 527.2mg | Fiber: 2.02g | Sugar: 3.12g | Vitamin A: 1339.06IU | Vitamin C: 32.05mg | Calcium: 31.24mg | Iron: 1.83mg
Photography by Giulia Verdinelli
[ad_2]
Source link