Champinones Al Ajillo Tapas Style Garlic Mushrooms Recipes

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CHAMPINONES AL AJILLO, SPANISH GARLIC MUSHROOMS



Champinones Al Ajillo, Spanish Garlic Mushrooms image

Champinones Al Ajillo, Spanish Garlic Mushrooms is a wonderful Tapas dish, often served as party food. It's really easy and quick to make too!

Provided by Lovefoodies

Categories     Tapas / Party Food

Time 15m

Number Of Ingredients 9

10 Large Button Mushrooms, quartered
5 Cloves Garlic, minced
3 tablespoons extra virgin olive oil
1 tablespoon lemon juice
2 tablespoons dry sherry
1/4 Teaspoon Spanish Paprika
Ground Black Pepper and Sea Salt to season
1/4 - 1/2 Teaspoon dried chili flakes, optional to suit
1 Tablespoon Fresh, chopped flat leaf parsley

Steps:

  • Quarter the mushrooms, chop the parsley, crush the garlic.
  • Over a medium heat, add the olive oil and sautee the mushrooms for a few minutes. Then add the remaining ingredients EXCEPT the parsley. Cook for a further 5 minutes, stirring. Then remove pan from heat, add the chopped parsley and stir through. Serve hot with some crusty bread.

Nutrition Facts : Calories 111 calories, Carbohydrate 4 grams carbohydrates, Cholesterol 0 milligrams cholesterol, Fat 10 grams fat, Fiber 1 grams fiber, Protein 1 grams protein, SaturatedFat 1 grams saturated fat, ServingSize 1, Sodium 197 milligrams sodium, Sugar 1 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 9 grams unsaturated fat

CHAMPINONES AL AJILLO - TAPAS STYLE GARLIC MUSHROOMS



Champinones Al Ajillo - Tapas Style Garlic Mushrooms image

A typical recipe found at any Tapas Bar. This is flavorful and goes perfectly with good crusty bread and a glass of wine. Be sure and have all your ingredients prepped and ready to go in the pan.

Provided by momaphet

Categories     Vegetable

Time 10m

Yield 2 serving(s)

Number Of Ingredients 12

3 tablespoons extra virgin olive oil (Spanish preferred)
1/2 lb medium mushroom, stemmed, quartered
4 -6 garlic cloves, peeled and thinly sliced
2 -3 teaspoons fresh lemon juice
2 tablespoons dry sherry (DO NOT use cooking sherry!)
1/4 cup vegetable broth
1/2 teaspoon spanish paprika
1/4 teaspoon crushed red pepper flakes
salt, to taste
fresh ground black pepper, to taste
1 tablespoon fresh flat leaf parsley
2 lemon slices

Steps:

  • In a saute pan, heat the olive oil until hot but not smoking. Saute the mushrooms for about 1 minute, add the garlic and cook 1-2 minutes more being careful not to burn!
  • Add the remaining ingredients except for the parsley and lemon slices and simmer for 2 minutes.
  • Garnish with the fresh parsley. Serve with lemon slices. Scoop the mushrooms onto your bread and enjoy!

TAPA OF MUSHROOMS IN GARLIC SAUCE



Tapa of Mushrooms in Garlic Sauce image

You find these mushrooms served in little ceramic casseroles at tapas bars all over Spain. It's a simple hors d'oeuvre that can be made ahead and reheated. In Spain, it would be made with about four times as much olive oil and served in small ceramic cazuelas. You also can serve the mushrooms with toothpicks.

Provided by Martha Rose Shulman

Categories     easy, quick, appetizer

Time 20m

Yield Serves eight as part of an assortment of tapas

Number Of Ingredients 8

2 tablespoons extra virgin olive oil
4 garlic cloves, thinly sliced or minced
1 small dried red chili, crumbled, or 1/4 to 1/2 teaspoon red pepper flakes
2 pounds mushrooms, wiped clean, stems trimmed, cut in half
Salt to taste
1/2 cup dry white wine or fino sherry
1 tablespoon fresh lemon juice
2 tablespoons chopped fresh parsley

Steps:

  • Heat the oil over medium heat in a large, heavy nonstick skillet. Add the garlic and chili or red pepper flakes. After about 30 seconds, when the garlic begins to sizzle, add the mushrooms and turn the heat to medium high. Cook, stirring, until they sear and begin to sweat, then sprinkle them with salt and add the white wine or sherry. Turn the heat down to medium, and continue to cook, stirring or tossing in the pan from time to time, until the mushrooms are tender, five to 10 minutes. Stir in the lemon juice and parsley, taste and adjust seasonings, and remove from the heat. Serve hot or warm in small ceramic dishes, or serve on a platter with toothpicks stuck into the mushrooms.

Nutrition Facts : @context http, Calories 68, UnsaturatedFat 3 grams, Carbohydrate 5 grams, Fat 4 grams, Fiber 1 gram, Protein 4 grams, SaturatedFat 1 gram, Sodium 296 milligrams, Sugar 2 grams

AJILLO MUSHROOMS



Ajillo Mushrooms image

Few tapas taste more Spanish than champiñones al ajillo (ajillo mushrooms), dripping with olive oil, garlic and dry Spanish Sherry. To make this tapa even more authentic, be sure to serve the mushrooms with plenty of fresh, crusty bread to mop up the delicious juices.

Provided by English_Rose

Categories     Vegetable

Time 22m

Yield 4 serving(s)

Number Of Ingredients 9

1/4 cup olive oil
8 ounces mushrooms, wiped clean and quartered
6 garlic cloves, minced
3 tablespoons dry sherry
2 tablespoons lemon juice
1/2 teaspoon dried red chili, seeded and crumbled
1/4 teaspoon spanish paprika
salt and pepper, to taste
2 tablespoons chopped parsley

Steps:

  • Heat the oil in a skillet and sauté the mushrooms over high heat for about 2 minutes, stirring constantly.
  • Lower the heat to medium and add the garlic, sherry, lemon juice, dried chile, paprika, and salt and pepper.
  • Cook for about 5 minutes or until the garlic and mushrooms have softened.
  • Remove from the heat, sprinkle with chopped parsley, and serve on small earthenware platters.

Nutrition Facts : Calories 150.6, Fat 13.8, SaturatedFat 1.9, Sodium 5.7, Carbohydrate 4.4, Fiber 0.8, Sugar 1.5, Protein 2.2

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