Champinones al ajillo (Ajillo mushrooms)
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Recipe: #35397
August 05, 2020
Categories: Vegetables, Garlic, Appetizers, Mushrooms, Spanish, Easy/Beginner Cooking, Quick Meals, Stove Top, Gluten-Free, Kosher, Low Cholesterol, No Eggs, Non-Dairy, Vegan, Vegetarian, Hot Appetizers, All Occasions more
"Few tapas taste more Spanish than champiñones al ajillo (ajillo mushrooms), dripping with olive oil, garlic and dry Spanish Sherry. To make this tapa even more authentic, be sure to serve the mushrooms with plenty of fresh, crusty bread to mop up the delicious juices."
Ingredients
Nutritional
- Serving Size: 1 (112.7 g)
- Calories 148.2
- Total Fat - 13.9 g
- Saturated Fat - 1.9 g
- Cholesterol - 0 mg
- Sodium - 10.3 mg
- Total Carbohydrate - 5.7 g
- Dietary Fiber - 1.5 g
- Sugars - 2.4 g
- Protein - 2.3 g
- Calcium - 16.5 mg
- Iron - 0.7 mg
- Vitamin C - 7.4 mg
- Thiamin - 0.1 mg
Step 1
Heat the oil in a skillet and sauté the mushrooms over high heat for about 2 minutes, stirring constantly.
Step 2
Lower the heat to medium and add the garlic, sherry, lemon juice, dried chile, paprika, and salt and pepper.
Step 3
Cook for about 5 minutes or until the garlic and mushrooms have softened.
Step 4
Remove from the heat, sprinkle with chopped parsley, and serve on small earthenware platters.
Tips & Variations
No special items needed.
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