Mushrooms with Garlic (Champiñones al ajillo)
Ingredients
- 500g mushrooms
- 4 garlic cloves
- 3 tablespoons olive oil
- 2 tablespoons parsley, chopped
- Salt and pepper to taste
Preparation: Wash the mushrooms thoroughly, slice and season with salt.
Add the oil to a thick-bottomed frying pan. Dice the garlic and add to the oil, tossing to ensure it doesn’t burn. when it starts going golden in colour, add the sliced mushrooms.
Turning the mushrooms for a few moments and add the chopped parsley. Keep turning slowly until they mushrooms are soft.
Presentation: Garlic Mushrooms are typically presented in a small fired earth pot. Lately, chefs are experimenting with serving them in single portions on shot glasses or serving spoons.
Cooking tip: Mushrooms can shrink and release water if not cooked on a high heat. It’s a simple tapas that encourages experimentatiom: try adding diced onion with the garlic at the beginning, some black pepper or even a little diced cooking chorizo.
About this dish: Frying al ajillo is a great traditional spanish method. All sorts of food can cooked this way, from small ingredients suited for tapas like prawns to larger pieces like rabbit.
Curiosity: In a country where vegetarian options are largely non-existing, Mushrooms are one of the most popular main ingredients for tapas.
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