Champinones Al Ajillo ( Garlic Mushrooms)

An American in Spain's Note:

This is a classical Spanish tapa served all over Spain. Although my recipe is original, it is authentic as I have constantly revised it duplicating the flavors and consistency I have had in the best tapas bars. This can be made in any oven proof dish, I recommend a "cazuela" (terra cotta dish). Although difficult to find, it can be purchased online through "www.tienda.com".

• Total Time: 18 mins
• Prep Time: 10 mins
• Cook Time: 8 mins

Ingredients:

Servings: 6

• 1⁄3; cup olive oil
• 12 medium mushrooms , cleaned and quartered
• 6 cloves garlic , thinly sliced
• 1 lemon , juiced
• salt
• fresh ground pepper

Directions:

1. Place the mushrooms in the oven proof ceramic dish, approximately 6-8 inches in diameter and at least 1 inch high.
2. Add garlic slices and cover with oil.
3. Pour lemon juice over the mushrooms.
4. Season to taste with salt and freshly ground pepper.
5. If the dish can be used on the stove burner, heat on top of stove over medium high heat for about 6 minutes until the oil is bubbly and the mushrooms are cooked.
6. If dish can not be used directly on the burner, place under the broiler in the oven and broil until the oil is bubbly and the mushrooms are cooked (about 6 minutes after the oil starts to bubble) Serve with crispy french bread for dipping in the heated garlic oil.

Reviews

[Bergy]

Very tasty - I like the lemon with the mushrooms. I cut way back on the oil and did the whole recipe in a skillet. Lovely compliment to brunch Thanks An American in Spain for posting

[JustJanS]

Very good flavour, easy to make, and sure to pop up on our menu again.

[riffraff]

I agree with the sauteeing of the 'shrooms a bit before adding the garlic. The garlic started to brown, even on a med-low heat before they were all the way done. Good flavor though!!