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Champiñones al Ajillo (Spanish Garlic Mushrooms)

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.

Prep Time
10 mins
Cook Time
10 mins
Total Time
20 mins
Servings: 2 -4 Servings
Course: Appetizer
Cuisine: Spanish

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

    Cup of Yum
  1. In a large pan, drizzle the olive oil over medium heat.
  2. Once thoroughly heated, add the mushrooms in a single layer, stem side up.
  3. 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.
  4. Continue to cook, shaking as needed, until all sides of the mushrooms are browned.
  5. If too dry, add a little more olive oil. Stir in the garlic and cook until just fragrant, about 30 seconds.
  6. Pour in the white wine and cook, stirring occasionally, until mostly evaporated, about 1-2 minutes.
  7. Season with salt and pepper to taste and gently toss with the parsley before serving.