Champiñones al Ajillo
Tender mushrooms sautéed in generous olive oil with sliced garlic, a hit of white wine, and fresh parsley — a staple Spanish tapas that comes together in under 15 minutes.
Ingredients
- 1 lb cremini or white button mushrooms, quartered
- 1/4 cup extra-virgin olive oil
- 6 cloves garlic cloves, thinly sliced
- 1 dried red chili or pinch of red pepper flakes, crumbled
- 1/4 cup dry white wine or dry sherry
- 1/2 tsp salt
- 1/4 tsp black pepper, freshly ground
- 2 tbsp fresh flat-leaf parsley, chopped
- 2 tsp fresh lemon juice
Instructions
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1
Heat 1/4 cup extra-virgin olive oil in a large skillet over medium-high heat.
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2
Add 6 cloves thinly sliced garlic cloves and 1 crumbled dried red chili or pinch of red pepper flakes. Cook, stirring, for 30 seconds until the garlic is fragrant and just beginning to turn golden.
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3
Add 1 lb quartered cremini or white button mushrooms in a single layer. Season with 1/2 tsp salt and 1/4 tsp freshly ground black pepper. Cook without stirring for 2 to 3 minutes until the mushrooms start to brown on the bottom.
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4
Toss and cook for another 3 minutes until the mushrooms are tender and golden.
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5
Pour in 1/4 cup dry white wine or dry sherry and cook for 1 to 2 minutes, stirring, until the wine reduces and the pan is nearly dry.
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6
Remove from heat. Add 2 tsp fresh lemon juice and 2 tbsp chopped fresh flat-leaf parsley. Toss to combine. Serve immediately.