Champinones al Ajillo with Garlic and Parsley

A classic Spanish tapas dish featuring sautéed mushrooms in a flavorful garlic and parsley sauce. This recipe emphasizes maximizing flavor and aroma for an authentic experience.

Prep Time

15 minutes

Total Time

30 minutes

Calories

360 kcal

Difficulty

Easy

Equipment

1 item

Cost

£0.92/serving

Season:

Meal Type:

Cuisine:

Main Ingredient:

Dietary:

Ingredients

Servings

1lbMushrooms(Cremini or white button mushrooms, sliced)

£1.75

6clovesGarlic(Minced finely)

£0.40

0.3cupExtra Virgin Olive Oil(Good quality olive oil is essential)

£0.60

2tablespoonsDry Sherry(Optional, but adds depth of flavor)

£0.30

0.3cupFresh Parsley(Chopped finely)

£0.45

0.5teaspoonSmoked Paprika(Adds a smoky depth)

£0.10

0.3teaspoonRed Pepper Flakes(Optional, for a touch of heat)

£0.05

To tasteSalt

To tasteBlack Pepper(Freshly ground)

1teaspoonLemon Juice(Freshly squeezed)

£0.05

Total Cost

£3.70

£0.92 per serving

Instructions

1.
Clean the mushrooms and slice them thinly. If using cremini mushrooms, you can quarter or halve them.
2.
Heat the olive oil in a large skillet over medium-high heat. Add the sliced mushrooms and cook, stirring occasionally, until they release their moisture and begin to brown (about 5-7 minutes).
3.
Add the minced garlic, smoked paprika, and red pepper flakes (if using) to the skillet. Cook for about 1 minute, until fragrant, being careful not to burn the garlic.
4.
Pour in the dry sherry (if using) and let it simmer for a minute, allowing the alcohol to evaporate.
5.
Stir in the chopped parsley and season with salt and freshly ground black pepper to taste.
6.
Squeeze the lemon juice over the mushrooms and stir to combine.
7.
Remove from heat and serve immediately. Garnish with extra parsley if desired. Serve with crusty bread for dipping.

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My Notes

Nutrition Information

Nutrition per serving (150g)

360 kcal / 1506 kJ

Carbs

17g

7% of RDA

Fat

28g

40% of RDA

Protein

12g

24% of RDA

Detailed Breakdown

Fibre

6 g

20% of RDA

Sugar

6 g

7% of RDA

Sodium

150 mg

7% of RDA

Saturated Fat

4 g

20% of RDA

Chef's Tips

Don't overcrowd the pan when cooking the mushrooms. Cook in batches if necessary to ensure they brown properly.

Adjust the amount of garlic and red pepper flakes to your personal preference.

Serve hot with crusty bread for soaking up the delicious garlic-infused oil.

For an even richer flavor, use a combination of olive oil and butter.

For a variation, add a splash of brandy or white wine instead of sherry.

If you don't have fresh parsley, you can use dried parsley, but fresh is always better.

Cooking Equipment

Large skillet or frying pan

Wine Pairings

No wine pairing suggestions available for this recipe.

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Chef's Tips

Don't overcrowd the pan when cooking the mushrooms. Cook in batches if necessary to ensure they brown properly.

Adjust the amount of garlic and red pepper flakes to your personal preference.

Serve hot with crusty bread for soaking up the delicious garlic-infused oil.

For an even richer flavor, use a combination of olive oil and butter.

For a variation, add a splash of brandy or white wine instead of sherry.

If you don't have fresh parsley, you can use dried parsley, but fresh is always better.

Champinones al Ajillo with Garlic and Parsley

Ingredients

Instructions