Champiñones al Ajillo ~ Spanish Garlic Mushrooms
Posted on April 26, 2013 by The Gourmet Vegan - No Comments
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 |
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.
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