Button Mushrooms in Garlic Oil
"Champiñones al Ajillo"
We regard this easy recipe for button mushrooms in garlic oil as the basic recipe for Champiñones al Ajillo. For this mushroom recipe we used Brown Button Mushrooms, but you could in fact use just about any type or size of mushroom, like for example the regular White Mushroom, Chantarelle, Edible Boletus, Hedgehog Mushroom, or whatever is available locally.
This great tasting simple recipe reflects the way garlic mushrooms are commonly prepared in Spain.
Spanish Button Mushrooms in Garlic Oil - "Champiñones al Ajillo"
For this recipe for button mushrooms in garlic oil you are going to need the following ingredients:
(As a tapa for 2 persons)
|1/2 lbs / 250gr|
|Mushrooms, wiped clean, cut in 3/4" chunks;|
|Garlic, cleaned and sliced 1/8" to 1/4" thick;|
|Parsley, finely chopped;|
Preparation of Button Mushrooms in Garlic Oil
Preparation of this garlic mushrooms recipe is really very easy:
Heat the oil and sautee half of the garlic until brown, remove the garlic from the oil;
Add the mushrooms to the garlic oil and sautee the mushrooms at rather high fire for like five minutes or so while stirring constantly;
Turn the fire to low and allow the mushrooms to cook for another fifteen minutes; stir regularly to prevent the mushrooms from sticking to the bottom;
On the picture above we are sauteeing the mushrooms in a typically Spanish "sarten honda", an enamelled pan that in Spain will cost you just a few Euros and which works just excellent for frying and sauteeing; Of course you can also use your regular skillet or frying pan, no problema!
Stir the mushrooms regularly to prevent them from sticking to the bottom of the pan; If you feel the mushrooms are running dry, don't hesitate to add some more oil;
Add most of the parsley and the remainder of the garlic during the last 5 minutes of cooking, add some salt to taste, and stir well a couple of times;
Serve the garlic mushrooms in small bowls, garnish with some finely chopped parsley.
(Ceramics: "Padilla Padilla")