Champiñones Al Ajillo (Spanish Garlic Mushrooms Recipe)

Garlic-lovers of the world, Spain is calling you! This country has a passion for garlic and the sweet and piquant flavor it brings to tapas dishes.

Without a doubt, the strongest symbol of the Spanish love of garlic is its collection of dishes served al ajillo.

This sizzling mix of garlic, cayenne pepper, and olive oil takes any ordinary ingredient and lifts it to the heights of dazzling deliciousness!

Spanish champiñones al ajillo (garlic mushrooms)—a super simple tapas recipe that’s full of flavor and spice!

What do you need

500 g mushrooms

5 cloves of garlic peeled and finely sliced.

2 cayenne peppers

1/3 cup white wine

1/2 cup good quality olive oil

1 cup of parsley roughly chopped.

How to proceed

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.