Champiñones al Ajillo ~ Spanish Garlic Mushrooms

Champiñones al Ajillo ~ Spanish Garlic Mushrooms

This is another one of those dishes that you will find everywhere in Spain and is absolutely stunning. Quick and delicious. All this dish needs is a hunk of crusty bread and you will be in heaven. One of my personal favourite tapas dishes.

Originally posted as part of the “Saturday Night Takeaway” feature, but The Gourmet Vegan

save_time10 Minutes servesServes 2
nut? kcal per serving

INGREDIENTS

250 g ( 9 oz )  mushrooms, quartered

4 cloves garlic, cut into slivers

2 whole dried red chillies (optional)

6 tablespoons extra virgin olive oil

1/2 teaspoon sea salt

Tablespoon fresh parsley, chopped

METHOD

Heat the oil in a pan and fry the chilli, if using, for a minute before adding the garlic and continuing to cook for about 30 seconds.

Add the mushrooms and sea salt and continue to cook until the mushrooms start to release water and soften slightly.

When all of the water has evaporated, add the parsley, mix well and serve.

RECIPE NOTES

Quick and simple. Prepare at last minute if serving with other dishes.

RECIPE TIPS

You can give this dish an extra dimension by using a variety of  fresh and wild mushrooms.

THE VEGAN HOUSEHOLD PROUDLY SUPPORTS

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