- Most Helpful
- Highest Rating
This was a wonderful and easy appetizer to serve along with Chambord Truffle Cocktail#347335 and Spanish Coffee#369734 and one I will make again this holiday season. Great flavors and wonderful on toasted bread.
Delicious! Wouldn't change a thing. Great flavors and very easy to make. Made for Best of 2011 game.
These were the best champignones al ajillo I ever had!
I used Santo Domingo Mild Spanish Smoked Paprika (Dulce Pimenton de la Vera) and I suppose this was the most important secret of this delish.
I did not use broth but simple 1/2 teaspoon powder for broth.
Thanks a lot for this recipe!
These mushrooms are tasty. I used less oil. We liked the extra squeeze of lemon over them.
Yum! What's not to love about this dish - mushrooms, garlic, lemon and spices! Simple and tasty. Thanks momaphet for a nice treat. Made for Let's P-A-R-T-Y!
This was so-so for us; not sure why because we like all the ingredients in the dish. I used enoki and oyster mushrooms and just loved the look and aroma when they cooked with the oil and garlic and in hindsight I should have stopped there, because the addtional ingredients did not really do it, I think it might have been the flavour of the paprika.
A wonderfully simple recipe that is just delicious!!
Great flavours,and really loved the heat from the chilli flakes...a must for mushroom lovers!
Made for PRMR.
Yummy! I halved the recipe and had with a whole grain slice of bread. Delicious! Loved the lemon and sherry flavors! Thanks! Made for PRMR game.
Absolutely, have that bottle of wine ready to go, along with some crusty bread - and call me happy! This was really very nice - perfect amount of heat, lovely sauce. Very much like the mushroom dish served at a nearby Spanish tapas bar. I had to make one change only because someone (?) raided the liquor cupboard of the sherry - used red wine. Thanks Momaphet. Made for ZWT5 (Cooks with Dirty Faces Team)