Yield: 4 Tapas Servings
Champinones Al Ajillo - Spanish Mushroom Tapas Recipe
This recipe for champinones al ajillo is a traditional Spanish mushroom tapas recipe that I learned when living in Spain. With only a handful of ingredients, it’s an easy-to-make vegetarian recipe that is a perfect snack or addition to a night of Spanish tapas.
Prep Time
5 minutes
Cook Time
25 minutes
Total Time
30 minutes
Ingredients
- 2 tablespoons extra-virgin olive oil
- 3-4 cloves of garlic, diced
- 1 spicy pepper, cut in thirds or strips (cayenne pepper or spicy Asian pepper)
- 1 pound of large button mushrooms, whole
- ¼ teaspoon black pepper
- ¼ teaspoon salt
- ½ cup white wine
- Juice of ½ of lemon
- Chopped parsley for garnish
Instructions
- Rinse the mushrooms to clean them and allow them to dry or pat them dry with a towel.
- Place a large frying pan on medium-high heat. Heat the olive oil.
- Add the garlic and chili pepper and cook for 2-3 minutes. The garlic will start to soften, but not brown.
- Add the mushrooms, salt, and pepper, and coat the mushrooms in the olive oil. Allow them to sit undisturbed for 3-5 minutes.
- Remove the chili pepper and place it to the side.
- Add the white wine and fresh lemon juice.
- Cook over medium heat for 20-25 minutes or until the mushrooms are soft, start to brown, and the liquid is absorbed into the mushrooms.
- Taste the mushrooms and adjust any seasoning. You can add the peppers back in towards the end to add a little more heat.
- Sprinkle with fresh parsley before serving.
Nutrition Information:
Yield:
4Serving Size:
1Amount Per Serving: Calories: 160Total Fat: 8gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 0mgSodium: 179mgCarbohydrates: 18gFiber: 4gSugar: 10gProtein: 3g
This nutritional data is provided by a third-party source and should not be relied on if you are on a strict diet.