Ajillo Mushrooms
Few tapas taste more Spanish than champiñones al ajillo (ajillo mushrooms), dripping with olive oil, garlic and dry Spanish Sherry. To make this tapa even more authentic, be sure to serve the mushrooms with plenty of fresh, crusty bread to mop up the delicious juices.
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INGREDIENTS
Nutrition- 1⁄4cup olive oil
- 8
- 6
- 3tablespoons dry sherry
- 2tablespoons lemon juice
- 1⁄2teaspoon dried red chili, seeded and crumbled
- 1⁄4teaspoon spanish paprika
- salt and pepper, to taste
- 2tablespoons chopped parsley
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DIRECTIONS
- Heat the oil in a skillet and sauté the mushrooms over high heat for about 2 minutes, stirring constantly.
- Lower the heat to medium and add the garlic, sherry, lemon juice, dried chile, paprika, and salt and pepper.
- Cook for about 5 minutes or until the garlic and mushrooms have softened.
- Remove from the heat, sprinkle with chopped parsley, and serve on small earthenware platters.
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