Hongos Al Ajillo Recipes

HONGOS AL AJILLO

Steps:

• In a large heavy skillet, heat the oil over medium to high heat. Add the onion and cook for 3 to 4 minutes, stirring frequently, until golden. Reduce the heat to low, add the garlic and chiles and saute, stirring, for 1 minute more. Do not brown the garlic. Add the mushrooms, epazote, and salt and cover the pan tightly. Cook for 8 to 10 minutes, or until the mushrooms are tender, and serve at once.

CHAMPINONES AL AJILLO ( GARLIC MUSHROOMS)

Steps:

• Place the mushrooms in the oven proof ceramic dish, approximately 6-8 inches in diameter and at least 1 inch high.
• Add garlic slices and cover with oil.
• Pour lemon juice over the mushrooms.
• Season to taste with salt and freshly ground pepper.
• If the dish can be used on the stove burner, heat on top of stove over medium high heat for about 6 minutes until the oil is bubbly and the mushrooms are cooked.
• If dish can not be used directly on the burner, place under the broiler in the oven and broil until the oil is bubbly and the mushrooms are cooked (about 6 minutes after the oil starts to bubble) Serve with crispy french bread for dipping in the heated garlic oil.

CHAMPINONES AL AJILLO (GARLIC FRIED MUSHROOMS)

Steps:

• Warm the oil in a large saute pan over medium heat. Add the garlic and saute about 2 minutes. Do not let it burn.
• Increase the heat to high, and add the mushrooms. Saute until tender for about 5 minutes, stirring occasionally. The time may need to be adjusted according to the type of mushroom used.
• Add the wine (or sherry) and continue to cook until the liquid is absorbed.
• Add the parsley, salt and pepper, and stir to combine.
• Serve while hot.