Champinones Al Ajillo (Garlic Fried Mushrooms)

Total Time
25mins
Prep
10 mins
Cook
15 mins

The recipe is based on a recipe from the Williams-Sonoma Savoring Spain & Portugal cookbook. It is from the Basque region where mushrooms grow wild in the forest. This recipe is best with porcini, chanterelles and/or morels, but you may use any mushroom you like.

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Ingredients

Nutrition

Directions

  1. Warm the oil in a large saute pan over medium heat. Add the garlic and saute about 2 minutes. Do not let it burn.
  2. Increase the heat to high, and add the mushrooms. Saute until tender for about 5 minutes, stirring occasionally. The time may need to be adjusted according to the type of mushroom used.
  3. Add the wine (or sherry) and continue to cook until the liquid is absorbed.
  4. Add the parsley, salt and pepper, and stir to combine.
  5. Serve while hot.
Most Helpful

5 5

Not thinking, I made these as a side dish for a main dish of chicken when they really should have been served with a good steak. But even so, I was thrilled with the outcome and even ate the extras for lunch the next day! I did add a couple splashes of soy sauce and some minced onion, and I substituted green onion for the parsley. Excellent!

5 5

This was quite good and I'll definitely be making it again. I used a dry sherry (never use cooking sherry -always the real thing. I was also surprised at how mild the flavour is in this considering the amount of garlic in it. I think next time I might add a splash of soy sauce? Maybe some fine chopped onion? This is definitely a wonderful base recipe that you can have fun playing around with. ***Edit June 26, 2007 - I took another visit to this recipe and changing my rating from a 4 to a 5. Added a splash or two of soy sauce (2 Tbsp)and some finely chopped onion - (1/4 cup) which didn't really change the flavour but did enhance it. Used Dry white wine this time too.

5 5

Delicious, and so easy to prepare! The mushrooms had a great flavor. Thanks for sharing! ZWT8