Champinones Al Ajillo (Garlic Fried Mushrooms)

READY IN: 25mins
Recipe by PanNan

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.

Top Review by hollyberry117

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!

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.

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