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Spanish garlic mushrooms recipe

Spanish garlic mushrooms recipe


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This easy tapas dish is enjoyed throughout Spain. Mushrooms are cooked to perfection in olive oil and white wine, and flavoured with garlic, red chilli and parsley.

152 people made this

IngredientsServes: 6

  • extra virgin olive oil for frying
  • 1/2 dried red chilli, chopped
  • 1/2 head garlic, peeled and sliced
  • 400g white mushrooms, sliced
  • 1/2 glass dry white wine
  • 1 handful chopped fresh parsley

MethodPrep:15min ›Cook:20min ›Ready in:35min

  1. In a medium frying pan, heat the olive oil. Use enough oil to cover the bottom of the pan. Add the chilli and cook for a few seconds, then add the garlic. After one minute, add the mushrooms and salt. Stir the mushrooms so that they're evenly covered in oil. Cook until soft.
  2. Once the mushrooms are soft, add the wine and cook for 5 minutes, allowing the alcohol to evaporate. Add the parsley and cook for another 5 minutes. Serve!

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Reviews & ratingsAverage global rating:(9)

Reviews in English (1)

It is simply delicious!-09 Feb 2016


  • 12 to 14 large mushrooms, such cremini or white mushrooms
  • 3 large cloves of garlic
  • 4 to 6 tablespoon virgin olive oil
  • 3/4 cup/177 milliliters dry white wine
  • Salt to taste

Place fresh mushrooms in a colander and place under running cold water to remove any dirt. Trim the stems. Slice.

Peel the garlic cloves and mince.

Place a large open frying pan over medium heat and pour in 4 to 6 tablespoons of extra virgin olive oil. When hot, add minced garlic. Before garlic browns, add sliced mushrooms and sauté for 2 to 3 minutes, stirring to coat mushrooms with oil, and mix with garlic.

Pour in white wine and stir. Continue to cook another 5 minutes or so. Mushrooms will shrink and darken. Add salt to taste.


Spanish Garlic Mushrooms

This Spanish garlic mushrooms tapa is a quick and easy recipe that will delight the taste buds. What makes these garlic mushrooms so delicious is the use of a true Spanish sherry. This is not cooking sherry it is sometimes called Jerez which is the area where it originated, and is a fortified wine. Sherry was first produced in Spain and the process of making it was brought by the Moors in the 8th century.

This recipe for Spanish garlic mushrooms calls for a dry sherry I recommend Fino the driest of Sherries, you should be able to find it at your local well stocked wine store.

If you ever get a chance to visit Jerez de la Frontera in Spain, I highly recommend you take a tour at one or more of their famous bodegas for a fun sherry tasting experience.

If you would like to learn more about the beautiful and fascinating country of Spain be sure to check out Our Journey to Spain. There you will also find more tapas recipes like Garlic Shrimp, Octopus with Potatoes, Spanish Tortilla and more.

Craving even more? Be sure to join the culinary and cultural journey around the world so you don’t miss a thing, it’s free, You can also follow me on Instagram, Facebook , Pinterest and youtube to follow along our journey.

Please note that this page contains affiliate links in which I will earn a small commission however, it will in no way affect the price you pay. I thank you for your support!


How to serve garlic mushrooms?

As soon as they’re done, transfer your garlic mushrooms to a small bowl or serving dish.

You want to serve them hot before they cool.

You can eat this tapa with a fork or with a toothpick and it’s a good idea to have some sliced bread handy to sop up the garlicky juices at the bottom of the dish.


Champiñones al Ajillo (Spanish Garlic Mushrooms)

A recipe for Champiñones al Ajillo (Spanish Mushrooms with Garlic)! Whole button mushrooms are sautéed in olive oil and garlic for a quick and easy tapas option.

Disclosure: This post contains Amazon affiliate links. If you purchase something through the link, I may receive a small commission at no extra charge to you.

Champiñones al Ajillo is a Spanish tapas dish made with mushrooms coated in a garlic olive oil sauce. Whole mushrooms are briefly sautéed in olive oil until golden, then tossed with garlic slices, thyme leaves, Spanish sherry, and a little fresh parsley. I personally love the bright, bold flavors with only a handful of ingredients and 10 minutes of prep.

Serve the mushrooms as an appetizer or with a variety of other small plates. Make sure to have a baguette or other crusty bread nearby to soak up any remaining sauce.

Be careful after you mix in the garlic slices. Make sure the sherry is on stand-by to immediately pour in once the garlic is just fragrant and lightly golden. The garlic slices will quickly turn from golden to burnt.

If some of the mushrooms are a lot larger than the others, halve or quarter them to make the size more even. I used button mushrooms, but a wild mushroom mixture would also work well for more of a variety in flavor and texture.

To give the Champiñones al Ajillo a bit of a kick, you can add a pinch or so of red chili flakes when you mix in the garlic and thyme. Adjust the seasonings as desired to taste.


Easy Spanish tapas

Spanish dishes have always been extremely popular among a large number of people all around the world. Tapas stand tall among the list and you can prepare these dishes in advance to avoid the last minute hassles. How to make highly delicious Spanish tapas? These Easy Spanish tapas recipes are going to teach you how to prepare an amazingly delicious tapas and the method of preparation is extremely simple as well. Since you are preparing garlic prawns or mushrooms with garlic infused oil, you can cram in the garlic flavor. It can be said without an iota of doubt that all these easy Spanish tapas recipes are extremely delicious and they can be prepared with absolute ease as well. Garlic pawns
(more. )

Spanish dishes have always been extremely popular among a large number of people all around the world. Tapas stand tall among the list and you can prepare these dishes in advance to avoid the last min.


Garlic Mushrooms with Spanish Padron Peppers

"Did somebody say garlic mushrooms? I have to admit, I´m a bit of a mushroom-holic, and when you add garlic into the mix, well, it just takes them over-the-top. In this recipe we´re combining perfectly sauteed garlic mushrooms with Spanish padron peppers. Folk´s, this is one heck of an amazing tapas dish. Seriously, these Garlic Mushrooms with Spanish Padron Peppers are so delicious. Loaded with so many flavors, easy to make and done in under 30 minutes. This is a combination of two of the most popular ingredients in the Spanish kitchen."

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Mushrooms with Garlic and Sherry

Ingredients US Metric

  • 2 tablespoons butter (1 oz)
  • 2 garlic cloves, finely chopped
  • 1 pound button or other mushrooms, trimmed and quartered
  • 1 tablespoon fresh lemon juice
  • 2 tablespoons Fino, Amontillado, or Manzanilla sherry
  • 3/4 cup store-bought or homemade beef stock
  • 1 small dried hot red chile pepper, crumbled, or 1 teaspoon hot red pepper flakes, or to taste
  • Salt and freshly ground black pepper
  • 3 tablespoons chopped flat-leaf parsley leaves
  • Crusty bread (optional)

Directions

In a large skillet over medium-high heat, melt the butter. Add the garlic and mushrooms and cook until the mushrooms have given up their liquid and are beginning to brown, 5 to 10 minutes.

Add the lemon juice, sherry, stock, and chile and bring to a boil. Reduce the heat to medium-low and let the mixture simmer, uncovered, for about 10 minutes, or until the liquid is quite syrupy and nearly evaporated.

Season with salt and pepper, garnish with parsley, and serve with crusty bread, if desired, for sopping up the juices. Originally published April 16, 2005.

Recipe Testers' Reviews

Scrumptious and syrupy, these mushrooms are all about flavor. Apparently this recipe was to serve four, but my husband and I devoured them quite happily ourselves. Quickly. This is truly one of the best strictly-mushroom dishes I have had.

The mushrooms sucked up the other ingredients rather nicely, and the sherry and beef stock, along with the mushroom juices, made a wonderful sauce. We both tried to think of ways to improve this dish but we could not — except to double it next time. Perhaps some fresh thyme would be nice, as thyme and mushrooms have an affinity for one another. Very pretty sprinkled with the fresh parsley. Here they easily stand alone and are packed with flavor and goodness.

This is the kind of dish you want to tell people about!

Really nice recipe! Easy, tasty and could be served in multiple ways. I made some a bit ahead and let them sit for 45 to 60 minutes. I never really had a syrupy liquid, and by the time I served the mushrooms, most, if not all, the liquid was gone. I chose to serve them spooned over lightly toasted baguette slices—and even without much in the way of sauce, they were still delicious. The leftovers were also good cold.

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Comments

These mushrooms were a delight! Not a lot of ingredients, simple to make, and yet the result was very delicious. Served with slices of bread, it is fantastic.

Magnificent, Emily! Sometimes simple is best. Appreciate you taking the time to let us know.


1. Heat a pan with a teaspoon of oil and add the mushrooms and garlic over medium heat. Stir and toss until soft and a little liquid is released from the mushrooms. If the mushrooms do not release any liquid, add a couple of tablespoons of milk or broth. (Sometimes, depending on the season, mushrooms can vary in juiciness!)

2. Then add the cream cheese and combine. Add the herbs and taste, season to your taste with salt and pepper.

To avoid the cream cheese from splitting, you should make sure the heat is not too hot, if you are not sure, remove the pan from the heat whilst you add the cream cheese, combine well, then return to a gentle heat until the sauce is bubbling gently and heated through completely.

As you will know, any cream products have a tendency to split or curdle if you add them to any high temperatures, so do not turn the heat up!!

3. Serve straight from the pan, or you can transfer to an oven dish and place in the oven (covered) to keep warm until you are ready to serve.


Setas al Ajillo (Mushrooms with Garlic)

Setas al ajillo or champiñones al ajillo (mushrooms with garlic) is a favorite of tapas bars in Spain.

This tapa recipe is usually served hot in a clay pot in bars and restaurants in Madrid, as well as the rest of the country. It can also serve as an accompaniment to meat and fish.

Setas al ajillo are also sometimes served on a toast.

There are many dishes prepared “al ajillo” just like mushrooms, including gambas al ajillo or camarones al ajillo (shrimps with garlic), pescado al ajillo (fish with garlic), pulpo al ajillo (octopus with garlic), papitas al ajillo (potatoes with garlic) or even sepia al ajillo (cuttlefish with garlic)

Related Posts:

What are tapas?

Tapas are small plates of food that originated in Spain. They are served between meals and are usually accompanied by alcohol.

Tapas can also be combined to make a full meal. In several countries in Central America, similar snacks are known as bocas. In some parts of Mexico, they are called botanas.

In Northern Spain, they are called pinchos or pintxos (in Basque) as those snacks have a pincho (toothpick) through them. The toothpick is not only used to keep the snack from falling off the slice of bread but also to keep track of the number of tapas the customer has consumed.

There is a wide variety of tapas, including cold such as boquerones en vinagre, olives or cheese, and hot such as tortilla, pulpo a la plancha or patatas bravas.

The word “tapas” is derived from the Spanish (and Portuguese) verb tapar, which means “to cover”.

What is the history of tapas?

There are multiple stories and legends that explain the origin of tapas.

According to one legend, King Alfonso X, The Wise King of Spain, once contracted a serious illness, which only allowed him to eat small portions of food along with small amounts of wine.

Another popular story mentions that King Alfonso XIII stopped by a famous tavern in Cádiz (Andalusia). As he ordered a glass of wine, the waiter covered it with a slice of ham to protect the wine from the beach sand. After the king finished his glass and ham, he ordered another wine “with the cover”.

Another story tells that a decree was issued by King Felipe III to prevent rowdy drunken behavior, particularly among soldiers and sailors, The law stated that the bartender was to place a cover or lid containing some small quantity of food on top of any alcoholic beverage.

Other sources mention that tapas may have originated with farmers who consumed small meals accompanied by wine throughout the workday to give them energy between meals.

Before the 19th century, tapas were served by posadas (hotels/inns), albergues (hostels), or bodegas (wine bars), that were offering meals and lodging to travelers. Since most people could not read at the time, the establishments offered their guests a sample of the dishes available that day, on a “tapa” (“pot cover” in Spanish).

The original tapas were thin slices of bread or meat that were used by guests to cover their glasses between sips, to prevent fruit flies from hovering over or falling into the sweet sherry. The meat was usually ham or chorizo. Bartenders and restaurant owners started offering a variety of similar salty snacks to serve with sherry, in order to increase alcohol sales.

Some sources mention that since most people would be standing while eating tapas in traditional Spanish bars, they would need to place their plates on top of their drinks in order to easily eat, therefore making it a top.

Others believe the word originated around the 16th century when tavern owners from Castile-La Mancha realized that the strong taste and smell of mature cheeses could help disguise that of bad wine. They started offering free cheese when selling cheap wine to “cover” it.

Other sources also claim that tapas originated in the south of Spain during the time of the Spanish Inquisition. They were used to publicly identify Jews who had converted to Christianity, as tapas often consisted of ham or other non-kosher products.

Tapas have evolved through Spanish history, whether it is with the invasion of the Romans, or with the discovery of the New World that brought new ingredients like tomatoes, potatoes, peppers or corn.

How to make setas al ajillo (mushrooms with garlic)

Setas al ajillo are very easy tapas to make. After sautéing the mushrooms, and making sure most of their moisture has evaporated, just mix them with the garlic and parsley. Optionally, you can spice them up with chili, whether fresh, or dry powder or flakes. Finish the dish with a splash of white wine for a great balanced aroma.

You can’t go wrong with this mushroom tapa. You can either serve it with sangria, tinto de verano, or just finish the bottle of white wine that you opened to make the dish!