Champinones Al Ajillo ( Garlic Mushrooms)

READY IN: 18mins
Bergy
Recipe by An American in Spain

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".

Top Review by 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

Ingredients Nutrition

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.

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