Champiñones al Ajillo (Spanish Garlic Mushrooms)
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Champiñones al Ajillo (Spanish Garlic Mushrooms)
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A recipe for Champiñones al Ajillo (Spanish Mushrooms with Garlic)! Whole button mushrooms are sautéed in olive oil and garlic for a quick and easy appetizer.
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Ingredients
- 1/2 cup (118 milliliters) olive oil
- 1 pound (450 grams) button mushrooms cleaned and ends of stems removed
- 5 garlic cloves peeled and finely chopped
- 1/4 cup (60 milliliters) white wine
- Salt and freshly ground black pepper to taste
- 1/4 cup (6 grams) fresh parsley finely chopped
Instructions
- In a large pan, drizzle the olive oil over medium heat.
- Once thoroughly heated, add the mushrooms in a single layer, stem side up.
- Allow to cook until browned on the bottom, about 1 minute. Gently shake the pan or use a wooden spoon to flip the mushrooms to the other side.
- Continue to cook, shaking as needed, until all sides of the mushrooms are browned.
- If too dry, add a little more olive oil. Stir in the garlic and cook until just fragrant, about 30 seconds.
- Pour in the white wine and cook, stirring occasionally, until mostly evaporated, about 1-2 minutes.
- Season with salt and pepper to taste and gently toss with the parsley before serving.
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