Champiñones al Ajillo (Garlic Mushrooms)
I was feeling rather lazy today, so instead of a real meal I decided to make myself a tapas-style dinner. This Spanish recipe for 'champignoñes al ajillo', put up at a girlfriend’s request, came from Linda's Top Tour of Spain
Ingredients (serves 2-4):
400gr mushrooms, quartered if large, halved if small
4 cloves garlic
1 red chili pepper (if you prefer them extra spicy, use 2)
1 tbsp chopped flat-leaved parsley
olive oil
salt and freshly ground black pepper
Instructions:
1. Finely chop two of the garlic cloves and the red pepper. Heat some olive oil in a frying pan, and when hot, add the chopped garlic and pepper. Sauté for a minute, then add the mushrooms. Sauté for two more minutes.
2. During this space of two minutes, take the remaining two cloves of garlic and press through a garlic press. Add a little bit of salt, the chopped parsley, and enough olive oil to form a paste (I use 2-3 tbsp).
3. Take this mixture and spread it over the mushrooms (still in the pan). Sauté for two to three more minutes, sprinkle with black pepper and salt to taste, and serve hot.
Ingredients (serves 2-4):
400gr mushrooms, quartered if large, halved if small
4 cloves garlic
1 red chili pepper (if you prefer them extra spicy, use 2)
1 tbsp chopped flat-leaved parsley
olive oil
salt and freshly ground black pepper
Instructions:
1. Finely chop two of the garlic cloves and the red pepper. Heat some olive oil in a frying pan, and when hot, add the chopped garlic and pepper. Sauté for a minute, then add the mushrooms. Sauté for two more minutes.
2. During this space of two minutes, take the remaining two cloves of garlic and press through a garlic press. Add a little bit of salt, the chopped parsley, and enough olive oil to form a paste (I use 2-3 tbsp).
3. Take this mixture and spread it over the mushrooms (still in the pan). Sauté for two to three more minutes, sprinkle with black pepper and salt to taste, and serve hot.
