Prep 10 mins
Cook 12 mins
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.
- 1⁄4 cup olive oil
- 8 ounces mushrooms, wiped clean and quartered
- 6 garlic cloves, minced
- 3 tablespoons dry sherry
- 2 tablespoons lemon juice
- 1⁄2 teaspoon dried red chili, seeded and crumbled
- 1⁄4 teaspoon spanish paprika
- salt and pepper, to taste
- 2 tablespoons chopped parsley
- Heat the oil in a skillet and sauté the mushrooms over high heat for about 2 minutes, stirring constantly.
- Lower the heat to medium and add the garlic, sherry, lemon juice, dried chile, paprika, and salt and pepper.
- Cook for about 5 minutes or until the garlic and mushrooms have softened.
- Remove from the heat, sprinkle with chopped parsley, and serve on small earthenware platters.
These were great! Who knew that when you cook mushrooms over very high heat they actually squeak! They also retained their moisture nicely! I did not have any sherry on hand so just substituted a bit of white wine. You would not get anything better in a restaurant! Thank you English_Rose!
Reviewed for ZWT III. My husband and I LOVED these mushrooms. We adore garlic and added an extra clove too. Wonderful tapas dish. Thanks. (So sorry for grainy pic - taken on phone as camera is batteryless!)
These get 5 stars from hubby, he ate most of them. I really enjoyed them also, but I may reduce the amount of sherry to 2 tablespoons for personal preference. It seemed to almost overwhelm the mushrooms. Oh and if you use button mushroom I would suggest maybe using 10-12 ounces, there just wasn't enough!!!