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Spanish Garlic Mushrooms (Champiñones al Ajillo) – vegetarian recipe
Stav Kogan

Spanish Garlic Mushrooms (Champiñones al Ajillo)

A classic Spanish tapas dish of mushrooms sautéed with garlic, white wine, and parsley. This rustic and elegant recipe is adapted for a single large pan, perfect for sharing as a first course or part of a larger tapas spread.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 6 serving
Calories: 155
Ingredients Method Nutrition

Ingredients
  

  • (Serves 6)
  • 2 lbs (900 g / 31.7 oz) fresh mushrooms, cremini or button
  • 4 Tbs / 60g (2.12 oz) unsalted butter
  • 6-7 cloves garlic, finely chopped
  • ¾ cup (30 g / 1.06 oz) fresh parsley, chopped
  • 1 cup (240 ml) dry white wine, such as Sauvignon Blanc
  • Salt and freshly ground black pepper, to taste
  • Use cremini (baby bella) mushrooms for a deeper, earthier flavor than standard white button mushrooms.
  • Avoid soaking mushrooms in water as they are very porous. Instead, wipe them clean with a damp paper towel or use a soft mushroom brush.
  • Use a large enough skillet to avoid overcrowding the mushrooms. This ensures they sauté properly rather than steam, developing a better color and texture.
  • A small squeeze of fresh lemon juice at the very end can brighten up all the flavors and cut through the richness of the butter.

Method
 

  1. Gently clean the mushrooms with a damp cloth and trim any dry ends from the stems. Halve or quarter any larger mushrooms so they are all roughly bite-sized.
  2. In a large skillet or fireproof casserole over medium heat, melt the butter.
  3. Add the chopped garlic and sauté for about 30-60 seconds until fragrant and just beginning to turn golden. Be careful not to let it burn.
  4. Increase the heat to high, add the prepared mushrooms and most of the chopped parsley (reserving some for garnish) to the skillet.
  5. Sauté, stirring often, for 3-5 minutes until the mushrooms start to release their liquid.
  6. Pour in the dry white wine, season generously with salt and freshly ground black pepper, and stir to combine.
  7. Bring the mixture to a simmer.
  8. Reduce the heat to low, cover the skillet, and let the mushrooms simmer for 10-15 minutes, or until they are tender and have absorbed the rich flavors of the sauce.
  9. Taste and adjust seasoning if necessary.
  10. Serve immediately in warm bowls, garnished with the remaining fresh parsley.
  11. Don't forget plenty of crusty bread for soaking up the delicious garlic wine sauce!

Nutrition

Calories: 155kcalCarbohydrates: 8gProtein: 5gFat: 9g

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