Mushrooms In Garlic Sauce Champiñones Al Ajillo Recipes

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

Time 15m

Number Of Ingredients 9

Ingredients

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 (GARLIC FRIED MUSHROOMS)

Champinones Al Ajillo (Garlic Fried Mushrooms) image

Make and share this Champinones Al Ajillo (Garlic Fried Mushrooms) recipe from Food.com.

Provided by PanNan

Categories Vegetable

Time 25m

Yield 4-6 serving(s)

Number Of Ingredients 6

Ingredients

5 tablespoons olive oil
2 tablespoons minced garlic
1 lb assorted fresh mushrooms, cleaned and halved (or sliced 1/4-inch thick, if large)
1/4 cup dry white wine (or dry sherry)
1/4 cup fresh parsley (preferably the flat leaf Italian style)
salt and pepper

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.

SAUTEED MUSHROOMS IN GARLIC

Sauteed Mushrooms in Garlic image

Delicious sauteed garlic mushrooms in red wine. This is great with barbecued steaks.

Provided by AMANDA C

Categories Side Dish Vegetables

Time 20m

Yield 4

Number Of Ingredients 5

Ingredients

1 tablespoon butter
2 pounds sliced fresh mushrooms
4 cloves garlic, minced
1 teaspoon dried basil
1 cup red wine

Steps:

Heat the butter in a skillet over medium heat. Add the mushrooms and garlic; cook and stir until the mushrooms are a light golden brown, about 10 minutes. Stir in the basil.
Reduce heat to low, and pour the wine into the skillet. Simmer until most of the wine has evaporated. Serve immediately.

Nutrition Facts : Calories 130.3 calories, Carbohydrate 10.1 g, Cholesterol 7.6 mg, Fat 3.7 g, Fiber 2.4 g, Protein 7.3 g, SaturatedFat 1.9 g, Sodium 34.7 mg, Sugar 4.1 g

CHAMPINONES AL AJILLO ( GARLIC MUSHROOMS)

Champinones Al Ajillo ( Garlic Mushrooms) image

This is a classical Spanish tapa served all over Spain. Although my recipe is original, it is authentic as I have constantly revised it duplicating the flavors and consistency I have had in the best tapas bars. This can be made in any oven proof dish, I recommend a "cazuela" (terra cotta dish). Although difficult to find, it can be purchased online through "www.tienda.com".

Provided by An American in Spain

Categories Vegetable

Time 18m

Yield 6 serving(s)

Number Of Ingredients 6

Ingredients

1/3 cup olive oil
12 medium mushrooms, cleaned and quartered
6 cloves garlic, thinly sliced
1 lemon, juiced
salt
fresh ground pepper

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.

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

Ingredients

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