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Champiñones al Ajillo

Serves 4 to 6 Appetizer vegetarian, Appetizers

Champiñones al Ajillo

In La Rioja, Champiñones al Ajillo is a staple of everyday cooking, prepared with such regularity that the need for a written recipe is rare. This dish embodies the practical, unfussy nature of home cooking in the region, where generous portions are a given and the essence of the ingredients shines through without unnecessary embellishments.

Expect a dish where the earthiness of button mushrooms meets the assertive warmth of garlic and the subtle heat of guindilla chili. The olive oil and dry white wine meld into a fragrant sauce, brightened by a squeeze of lemon. A sprinkle of parsley offers freshness, while sea salt enhances the flavors, resulting in a dish that delivers comforting simplicity.

Ingredients

  • 600 gbutton mushrooms — cleaned and halved
  • 6 clovesgarlic — minced
  • 1dried guindilla chili — crumbled
  • 5 tbspextra virgin olive oil
  • 3 tbspdry white wine
  • 1lemon — juiced
  • 3 tbspflat-leaf parsley — chopped
  • to tastefine sea salt

Method

  1. Start by cleaning 600 g of button mushrooms. Use a damp paper towel to gently wipe away any dirt. Avoid washing them under running water as mushrooms absorb moisture and can become soggy. Slice the mushrooms into thick slices, about 1 cm each, to ensure they hold their shape during cooking.
  2. Peel and thinly slice 6 cloves of garlic. For the dried guindilla chili, break it open and remove the seeds if you prefer a milder heat. Chop 3 tablespoons of flat-leaf parsley finely and set it aside for garnish later.
  3. Heat 5 tablespoons of extra virgin olive oil in a large, heavy-bottomed skillet over medium heat. Once the oil is shimmering but not smoking, add the sliced garlic and the guindilla chili. Stir frequently, allowing the garlic to become golden and fragrant, which will infuse the oil with flavor without burning the garlic.
  4. Add the sliced mushrooms to the skillet, stirring well to coat them with the flavored oil. Cook the mushrooms until they release their juices and begin to brown, stirring occasionally. You'll know they're ready when they are tender and have a deep, golden color.
  5. Pour in 3 tablespoons of dry white wine, stirring to deglaze the pan. Allow the wine to reduce slightly, enhancing the dish with its acidity and aroma. As the liquid reduces, the mushrooms will absorb the flavors, becoming even more savory.
  6. Season the mushrooms with fine sea salt to taste, keeping in mind that the salt will enhance the natural umami of the mushrooms. Stir well to ensure even seasoning throughout the dish.
  7. Remove the skillet from the heat and squeeze the juice of 1 lemon over the mushrooms, adding a fresh, bright contrast to the rich flavors. Sprinkle the chopped parsley over the top, adding a pop of color and freshness.
  8. Serve the Champiñones al Ajillo on a small plate while they are still warm, allowing the flavors to be at their peak. This dish is perfect as a tapa, enjoyed with crusty bread to soak up the delicious garlic-infused oil.
Cover of Authentic Spanish Cuisine
From the cookbook

Authentic Spanish Cuisine

This recipe is from Authentic Spanish Cuisine by Yassine Sbiti — the Spanish volume in the ComidaTime International Cuisines series.

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