Champinones Al Ajillo ( Garlic Mushrooms)

"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"."
 
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photo by Bergy photo by Bergy
photo by Bergy
photo by Chippie1 photo by Chippie1
photo by Chippie1 photo by Chippie1
Ready In:
18mins
Ingredients:
6
Serves:
6
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ingredients

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directions

  • Place the mushrooms in the oven proof ceramic dish, approximately 6-8 inches in diameter and at least 1 inch high.
  • Add garlic slices and cover with oil.
  • Pour lemon juice over the mushrooms.
  • Season to taste with salt and freshly ground pepper.
  • 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.
  • 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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Reviews

  1. 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
     
  2. Very good flavour, easy to make, and sure to pop up on our menu again.
     
  3. 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!!
     
  4. Simple and manna for garlic/mushroom lovers. It might be worth a trying sauteing the mushrooms briefly before adding the garlic, but that's probably a personal preference.
     
  5. AAIS, very easy & tasty way to make mushrooms! This is definately a keeper as we are mushroom lovers. Only thing I did wrong was that I added way too much pepper and it wasn't the recipe's fault, it was mine. I was measuring the pepper over the dish and a news story on TV caught my attention and I forgot to stop grinding the fresh pepper as I watched the story. Nevertheless, I fixed my mess and we definately enjoyed your recipe. AAIS, posted a couple of pics, hope you don't mind.
     
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RECIPE SUBMITTED BY

I moved to Spain about 2 years ago from San Diego after I retired. I am now living my dream of living the Sapnish culture. I love to cook and especially like Spanish food. I intend to share some of the recipes with you over the next weeks. Would love to hear from anyone interested in Spain. Ron Brown
 
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