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
|10 Minutes||Serves 2
||? kcal per serving
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
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.
Quick and simple. Prepare at last minute if serving with other dishes.
You can give this dish an extra dimension by using a variety of fresh and wild mushrooms.