Spanish garlic mushrooms, champiñones al ajillo
This easy mushroom tapas dish is quick and easy to prepare with tasty flavors.
Servings: 2 approx (depending how served)
Calories: 175kcal
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Ingredients
- 8 oz mushrooms
- 2 cloves garlic or 3 if small
- 2 tablespoon virgin olive oil or extra virgin
- 3 tablespoon white wine
- 2 tablespoon chopped parsley
Instructions
- Wipe the mushrooms with a damp cloth to clean - if they are more dirty then you can wash but dry quickly so they don't become waterlogged. Slice the mushrooms, cutting larger slices in half if needed. Peel the garlic and cut into thin slices.
- Warm the olive oil in a medium skillet/frying pan over a low heat. Add the garlic and cook briefly so that it softens and becomes aromatic, but take care not to let it brown or burn.
- Add the mushrooms to the skillet, stir to coat the mushrooms relatively evenly in the oil and to start to soften. As they start to soften and release juices, increase the heat to help the mushrooms cook and for the liquid to evaporate.
- Once the mushrooms are all soft and cooked, and only just starting to color, add the white wine. Mix through and cook off the alcohol. As needed, add a little salt and pepper. Add the parsley, mix through then serve.
Notes
This is most typically made with button mushrooms, but other smaller mushrooms also work. Here I used white but crimini (brown) are fine too.
Nutrition
Calories: 175kcal | Carbohydrates: 6g | Protein: 4g | Fat: 15g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Sodium: 10mg | Potassium: 411mg | Fiber: 1g | Sugar: 3g | Vitamin A: 342IU | Vitamin C: 9mg | Calcium: 17mg | Iron: 1mg
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