Spanish tapas: Love.
It’s probably my Lebanese roots and memories of tables overflowing with small mezze plates that make me appreciate the Spanish tapas so much. I love having multiple side dishes… It’s a feast for the eyes and gives more possibilities for your palate and meal!
Those mushrooms are very easy to prepare and can be served hot, warm, at room temperature or right out of the fridge. I tried all and it is absolutely delicious.
You can serve these garlic mushrooms as a free standing tapa with some toasted bread slices, as a side to grilled meats or simply for an additional vegetarian option on your dinner table or buffet.
This recipe has “ajillo” in its title, so don’t be alarmed by the amount of garlic included in the ingredients list. It’s normal! :)) The garlic is added twice. First it is finely grated and almost melts away and the second smaller thinly sliced addition is for the magical finishing touch. The garlic is cooked so the dish is fragrant but not overpowering.
Since they are delicious at different temperatures, I can make this dish in advance and have it ready when dinner is served.
Champiñones al Ajillo / Garlic Mushrooms
Recipe credits: Rafaella Sargi
650 g (1 lb 7 oz) mixed fresh mushrooms, sliced
2 Tablespoon lemon juice
4 garlic cloves, finely grated
1/4 cup extra virgin olive oil
1/2 small red chili, seeded, white membrane removed and finely chopped
2 garlic cloves, finely sliced
2 teaspoons flat-leaf parsley, finely chopped
You will need one medium bowl, one fine grater and a large frying pan.
Scale and prep all the ingredients.
Clean and slice the mushrooms. Place them in a medium bowl and drizzle the lemon juice on top.
In a large frying pan, heat the oil over medium high heat. Add the crushed garlic and chopped chili. Quickly* stir and add the mushrooms. Mix from time to time allowing the mushrooms to cook down and release their water about 12 minutes. Add the sliced garlic and parsley and cook for an additional minute or two. Taste and correct seasoning.
Serve hot, warm, at room temperature (or even cold!).
*be careful to quickly stir because the garlic can burn easily and become bitter. As a trick; heat the oil, remove the pan from the stove, add the garlic and chili, mix well… then return the pan to the stove and add the mushrooms.
recipe adapted from Spain, a Journey for food lovers.