champinones al ajillo

This version of champiñones al ajillo (garlic mushrooms) makes the perfect starter for a chilly autumn night. Just make sure that you're sharing the dish (and the garlic breath) with everyone around you!

Champiñones al Ajillo | Spanish Garlic Mushrooms Recipe

500 g large button mushrooms

garlic (peeled and finely sliced.)

cayenne peppers

white wine

olive oil

parsley (roughly chopped.)

First, clean the mushrooms by cutting the base of the stem, and then gently wiping with a damp cloth. Once clean, slice the mushrooms from top to bottom.

Place a frying pan over medium heat, and add the olive oil. When the oil is hot, add the finely sliced garlic cloves and the cayenne peppers.

Once the garlic starts to turn golden, add the mushrooms to the pan, along with the white wine and a pinch of salt. After the wine is reduced and absorbed by the mushrooms, leave the pan on the heat for five minutes more and then remove from heat.

Serve the mushrooms hot, garnished with the parsley and another pinch of salt.

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Champiñones al Ajillo | Spanish Gar...

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