Spanish Garlic Mushrooms, or Champinones Al Ajillo, is a classic tapa served in bars all over Spain. With earthy mushrooms, aromatic garlic, and a drizzle of quality olive oil, it’s a versatile dish that you can whip together in less than half an hour. Or even less, as it took me less than 10 minutes to make it. Originally made with champignons or button mushrooms, I used a larger variety which I had in my fridge – without any plans on cooking. Today for lunch I decided it was time to use them rather than let them go bad, so this is how this recipe came together. Let me teach you how to recreate this beloved recipe at home!
Ingredients for the Spanish Garlic Mushrooms Recipe
You won’t need too many ingredients to prepare this delicious tapa dish. Firstly, pick your mushrooms. Traditionally, this recipe is made with champignons or button mushrooms. However, you can use whichever mushrooms you have around the house, as I did. Garlic is what gives flavour to this dish, so make sure you use plenty. I used two large cloves – you can adjust the quantity based on your own taste. Next, you will need some good quality olive oil for frying, salt and pepper to season, and parsley to serve with.
How to Make the Spanish Garlic Mushrooms
Follow these simple steps to create this traditional Spanish Garlic Mushrooms recipe:
1. Prepare the ingredients: Start by cleaning the mushrooms with a damp cloth or a soft brush to remove any dirt. Avoid washing them under running water as they can absorb excess moisture. Cut the mushrooms into bite-sized pieces. Mince or finely chop the garlic.
2. Heat the olive oil: In a large pan, heat 4 tablespoons of olive oil over medium heat. Once warm, add the garlic and sauté gently until it becomes fragrant. Be careful not to let the garlic brown or burn, as this can turn it bitter.
3. Cook the mushrooms: Increase the heat to medium-high and add the mushrooms to the pan. Stir them well to coat with the garlicky oil. Fry for 3-5 minutes, stirring occasionally, until the mushrooms release their moisture and develop a golden colour.
4. Season and finish: Season the mushrooms with salt and pepper to taste. Toss to combine and ensure even seasoning.
5. Garnish and serve: Remove from the heat and sprinkle with freshly chopped parsley. Serve immediately with slices of crusty bread to soak up the flavourful juices.
Notes and Tips:
- Don’t overcrowd the pan: Cooking mushrooms in a crowded pan can cause them to steam rather than brown. If necessary, cook in batches for the best texture.
- Use fresh mushrooms: The fresher the mushrooms, the better the flavour and texture. Look for firm, dry mushrooms without blemishes.
- Adjust the garlic: If you love garlic, feel free to add an extra clove or two. If you prefer a milder flavour, use less.
Spanish Garlic Mushrooms
Ingredients
- 200 gr mushrooms
- 2 garlic cloves
- 4 tbsp olive oil
- parsley
- salt
- pepper
Instructions
- Cut the garlic into small pieces.
- Cut the mushrooms into bite size pieces.
- Heat 4 tablespoons of olive oil in a pan.
- Add the garlic and fry until fragrant. Be careful not to burn it.
- Raise the heat and add the mushrooms.
- Fry for 3-5 minutes.
- Season with salt and pepper.
- Serve with chopped parsley on top, alongside crusty bread.
FAQ:
Can I use other types of mushrooms?
Absolutely! While button mushrooms are common, you can use wild mushrooms like oyster, shiitake, or chanterelles for a more complex flavour.
Is this dish vegan?
Yes, this recipe is naturally vegan as it uses plant-based ingredients like mushrooms, garlic, olive oil, and parsley.
What can I serve with this dish?
This dish pairs wonderfully with crusty bread, as well as other tapas like patatas bravas, Spanish tortilla, or a simple green salad.
Can I prepare the dish in advance?
Spanish Garlic Mushrooms are best enjoyed fresh, but you can prep the ingredients ahead of time. Chop the garlic and mushrooms a few hours in advance and store them in the fridge until ready to cook.
For more similar vegetarian tapas recipes check out my recommendations below:
Like it? Pin it!
