Another day, another tapas dish. Today I bring you my take on a popular dish, which can be tapas, side dish or starter. Here is a recipe for garlic mushrooms!
You may remember that I hosted a tapas night a few weeks ago with a variety of dishes and drinks. I have already posted the recipes for making your own White Sangria, and Chorizo in Red Wine. Today I bring you another one of the many dishes I served which is garlic mushrooms, otherwise, know as Champiñones al ajillo in Spanish.
It is pretty explanatory, isn’t it? The dish is mushrooms in garlic. Such a simple combination with a great tasting effect. These are perfect as an accompanying dish and are suitable for both vegetarian and vegan diets.
They are typically cooked and served in small clay pots and are one of the many popular tapas dishes you can order around Madrid. I cooked this dish in a pan, transferring it into a ‘normal’ bowl. The amount in this recipe was perfect for the three of us, and there were even leftovers; so I reckon this dish could serve up to four people. Of course, that is dependent on how big a portion you like to have!
So, if this dish has piqued your interest; here is what you are going to need to make yummy garlic mushrooms:
As my chorizo recipe, this dish has been adapted from a tapas recipe* book that I have at home.
*Please note that this link is an affiliate link, which means at no extra cost to you I may earn a small amount of commission should you make a purchase through this link.
- 450g White Mushrooms (1 pack of mushrooms should be enough).
- 2 garlic cloves finely chopped.
- 3-5 Tbs of Olive Oil.
- 1 tsp of lemon juice/ squeeze of lemon.
- Salt and Pepper to taste.
- Fresh or dried flat leaf parsley.
Now that you have your ingredients, it is time to make your dish.
Step 1 – Prepare mushrooms:
Before you start cooking the mushrooms, they need to be cleaned. Give them a quick wipe over to remove any dirt or debris.
Then, you want to chop your mushrooms into slices. Make sure that they are fairly evenly sliced, starting from one side to the other. Some slices may only be small due to the shape of mushrooms, but you want most of your slices to be like a cut through of the mushroom; capturing the stalk and top.
Step 2 – Cook the Garlic and Mushrooms:
Place the olive oil into your chosen frying pan and begin to heat. Once heated; add in your finely chopped garlic. Be careful that the heat isn’t too high and the garlic burns as this will taint the taste of your dish. Cook the garlic for about 30 seconds to 1 minute, or until it is slightly browned.
After the garlic, you then want to add in your chopped mushrooms. Sauté (fry quickly) the mushrooms, stirring these as you cook. You are looking for most of the oil to have been soaked up into the mushrooms. Don’t worry if you have oil still in the pan; the oil soaks in better if the mushrooms are whole. The mushrooms should look to be softening.
Now, turn down the heat and continue to cook. The mushrooms should release juices during this time. Once this has happened, you then want to turn the heat back up a sauté again for another 4-5 minutes.
Step 3 – Add lemon, salt, pepper and parsley:
Whilst cooking your mushrooms, you should continue stirring these again until the released juices are soaked back in. Then it is time to add in the dash of lemon juice and season with the salt and pepper. Following this, you then want to add in your fresh or dried parsley. The recipe I followed states to have 4tbsp of parsley; however, I just added a sprinkle of dried parsley. I am not the biggest fan of parsley (anyone else?) so didn’t want to add loads for it to be overpowered. Add as much as you prefer. Everyone’s tastes are different!
Step 4 – Serve the Garlic Mushrooms:
Once you have added the remaining ingredients and stirred the dish is ready to be served. Grab your best serving dish and you are ready to go. You can also serve this with chunky pieces of crusty bread to soak up the yummy garlic oil that will be remaining in the bottom of the dish. Delicious!
As you can see, there is quite a bit of oil in the dish; so if you prefer you can add less of this when cooking.
So, there you have the simple and easy dish of garlic mushrooms! It is probably best to not pre-prepare this as I think this dish is best served freshly made. Plus it is super quick and easy to make!
What do you think of this recipe? Will you be giving it a go? Do you have a favourite tapas dish? Let me know in the comments below!
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