ReceptnaptárGarlic Mushrooms (Champiñones al ajillo)
Champiñones al ajillo appears on the menu of almost every Spanish tapas bar, and it usually arrives at the table sizzling in a small earthenware dish. There is hardly anything in the recipe, so it all comes down to the flavour of the mushrooms and good olive oil. The garlic oil matters just as much as the mushrooms, so do not forget the fresh bread.
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Ingredients
Method
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- Wash the mushrooms thoroughly under running water. Soak them in lemon water for a few minutes, then rinse and pat dry.
- Divide the oil, mushrooms, salt and finely chopped garlic between a large pan (or several small clay dishes). Cook over medium heat for about 5 minutes, then over higher heat for another 5 minutes, shaking now and then so they cook evenly.
- Sprinkle with parsley before serving.
- Serve right away, piping hot.
Source: Wikibooks – Artes culinarias – Artes culinarias/Recetas/Champiñones al ajillo (CC BY-SA 4.0), adapted and translated. This page is also licensed CC BY-SA 4.0.
Tips
- Keep the mushrooms in water only briefly and wipe them thoroughly dry, because wet mushrooms steam in the pan rather than fry.
- If you are making the whole quantity in one pan, fry it in two batches, because crowded mushrooms release liquid and do not brown.
- Garlic quickly turns bitter once it browns, so keep shaking the pan throughout the minutes over the higher heat.
Frequently asked questions
Can I use other mushrooms?
Yes, oyster mushrooms, chestnut mushrooms or mixed wild mushrooms are all good. Tear or cut larger pieces smaller.
Is this dish vegan?
Yes, as written it is vegan, and gluten-free too. Serve it with bread as a tapa or a meat-free dinner.
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