Champiņones al Ajillo or Spanish Garlic Mushrooms Recipes
This is a delicious yet very simple tapas dish that you will come across in bars and restaurants all across Spain. Ajillo means a little garlic but you can add as much as you like, the quantities in the recipes below are Spanish quantities - which are usually more than enough. Mushrooms are best wiped clean with kitchen paper rather than washed so they don't absorb water which can alter their consistency and taste. Spanish Garlic Mushrooms Recipe Ingredients 5 tablespoons olive oil Method
Heat the oil in a large frying pan and add the garlic. Fry the garlic until it begins to brown and add the mushrooms, stirring continuously. Add salt to taste. Cook for two minutes, stir in half the chopped parsley and cook for a further minute. Transfer to a serving dish and garnish with the rest of the chopped parsley.
Spanish Garlic Mushrooms Recipe with Lemon Ingredients 5 tablespoons olive oil Clean, by wiping and slice the mushrooms as finely as you wish. Squeeze the lemon juice over the mushrooms to stop them turning black. Peel the garlic cloves and chop them up very finely. In a casserole dish - cazuela - add the olive oil and heat gently, don't let it begin to smoke. Add the chopped garlic and fry gently, keeping it moving all the time. Season the mushrooms and add to the pan with the lemon juice. Leave it to simmer on a low heat for five minutes. Leave to rest for a minute or two and serve in the same cazuela sprinkled with the finely chopped parsley.
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