Easy Spanish Garlic Mushrooms Recipe in 15 Minutes
Spanish garlic mushrooms, or champiñones al ajillo, are a simple yet flavorful dish in Spain. This versatile recipe is perfect as a side dish with meats, a tapas appetizer with vermouth, or even as part of a hearty breakfast spread. The freshness of mushrooms combined with the punch of garlic creates a unique taste that’s rich yet balanced.
Ingredients
- 300 g (10 oz) Fresh mushrooms (button or cremini, sliced or whole)
- 4 Garlic cloves, finely chopped
- 3 tbsp Extra virgin olive oil
- 2 tbsp Fresh parsley, finely chopped
- Salt and black pepper, to taste
- Optional: A pinch of red pepper flakes for a hint of spice
Instructions
- Prepare the mushrooms: Clean and dry the mushrooms. If large, slice them; if small, you can leave them whole for a meatier texture.
- Heat oil and sauté garlic: In a large skillet, heat 3 tablespoons of olive oil over medium heat. Add the chopped garlic and cook for 1-2 minutes, stirring constantly, until it turns golden and fragrant. Note: Avoid burning the garlic, as it can become bitter.
- Cook the mushrooms: Add the mushrooms to the skillet and stir well to coat them with garlic and oil. Cook over medium-high heat for about 5-7 minutes or until the mushrooms are golden and have released their juices. Season with salt and black pepper to taste.
- Add the parsley: Once the mushrooms are cooked and tender, sprinkle fresh parsley on top and mix well. For a spicy kick, add a pinch of red pepper flakes at this stage.
- Serve: Remove from heat and serve the mushrooms warm. These garlic mushrooms are perfect with crusty bread to soak up the delicious garlic and olive oil sauce.