Spanish Garlic Mushrooms (Champiñones al Ajillo)
User Reviews
5
-
Prep Time
5 mins
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Cook Time
10 mins
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Total Time
15 mins
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Servings
4
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Calories
157 kcal
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Cuisine
Mediterranean, Spanish
Spanish Garlic Mushrooms (Champiñones al Ajillo)
Description
This recipe for Spanish Garlic Mushrooms starts by cleaning and quartering white button mushrooms. They are sautéed in extra virgin olive oil with thinly sliced garlic, which cooks gently to infuse flavor without burning. The mushrooms are seared for about five minutes, then stirred and cooked further over higher heat to develop caramelization and a rich brown color. The final touches are seasoning with kosher salt, squeezing fresh lemon juice over the mushrooms, and sprinkling chopped fresh parsley, which adds clean herbal notes.
The cooking process creates mushrooms with slightly crisped edges and juicy, tender interiors. The garlic aroma and lemon juice acidity brighten the savory taste, making it a balanced dish that pairs well within a tapas selection. Serving the dish with crusty bread allows soaking up the flavorful olive oil and juices.
This mushroom dish can be stored refrigerated in an airtight container for up to three days and reheated gently in olive oil. Smoked paprika can be added during reheating for a smoky flavor variation if desired.
Ingredients
- 1 lb white button mushrooms
- 1/4 cup olive oil extra virgin
- 3 cloves garlic thinly sliced
- kosher salt to taste
- 1 lemon juice of
- 1/3 cup parsley chopped
Instructions
- Clean the mushrooms thoroughly, pat dry them with kitchen paper towel and slice them into quarters.
- Heat the olive oil in a pan or a cats iron skillet over medium heat.
- Add the sliced garlic and cook for just a minute or two. Keep an eye so the garlic doesn't burn.
- Add in the mushrooms and spread them evenly in the pan. Let them sear for 5 minutes, then stir, turn the heat up to medium high and saute for another 5 minutes until the mushrooms are brown and caramelized.
- Finish with salt, lemon juice and chopped parsley.
Notes
- Serve with crusty bread and alongside other tapas like pan con tomate and patatas bravas.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheat gently in a pan with olive oil until warmed through.
- Adding smoked paprika while reheating offers a smoky flavor variation.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 157 kcal
% Daily Value*
| Calories | 157kcal | 8% |
| Carbohydrates | 7g | 2% |
| Protein | 4g | 8% |
| Fat | 14g | 22% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 10g | 50% |
| Sodium | 10mg | 0% |
| Potassium | 435mg | 9% |
| Fiber | 2g | 8% |
| Sugar | 3g | 6% |
| Vitamin A | 427IU | 9% |
| Vitamin C | 24mg | 27% |
| Calcium | 22mg | 2% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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