A popular tapas dish, Spanish garlic mushrooms, known in Spanish as champiñones al ajillo, are mushrooms sautéed with garlic, olive oil, lemon juice and typically seasoned with flat-leaf parsley, salt, freshly ground black pepper and chili. The best way to enjoy Spanish garlic mushrooms is with a sherry or a cold beer, and a little crusty bread to mop up the juices. Mushrooms are a great appetizer, plus they are very nutritious. Cup mushrooms, often described as “meat for vegetarians” because of their nutrients, are loaded with B vitamins and taste great cooked, obviously, but also raw. The important thing, either if you want to eat them raw or cooked, is to learn how to properly clean them and remove all the dirt.
3 tablespoons extra virgin olive oil
8 large button mushrooms—peeled or wiped clean and quartered
2 cloves garlic—finely chopped
1 tablespoon lemon juice
¼ teaspoon freshly ground black pepper
½ teaspoon sea salt
¼ teaspoon dried chili flakes (optional)
1 teaspoon finely chopped fresh flat-leaf parsley
Add the garlic, lemon juice, sea salt, pepper and chili flakes and cook for a further 4 minutes.
Remove from the heat, stir through the parsley and serve Spanish garlic mushrooms on small plates.
For an Italian twist, toss these mushrooms through cooked pasta and sprinkle with a little Parmesan cheese.