Champinones al Ajillo (Garlic Mushrooms)
adapted by Michael
McCabe
Servings: 4
Cuisine: Spanish
Categories: Antipasti/Tapas,
Appetizer, Saute, Vegetable
Source:
smart-spanish-recipes.com
Copyright: 2008
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Software
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1/4 cup olive oil (2
ounces)
4 cups cremini
mushrooms (8 ounces)
8 large garlic cloves,
minced
3 tablespoons dry
spanish sherry
2 tablespoons fresh
lemon juice
1/2 teaspoon dried red
chiles, crumbled
1/4 teaspoon spanish
paprika
"to taste"
kosher salt
"to taste"
freshly ground black pepper
2 tablespoons chopped
flat leaf parsley
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Hardware
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medium skillet
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Heat the oil in a medium skillet and sauté
the mushrooms over high heat for about 5 minutes, stirring constantly.
Lower the heat to medium and add the
garlic, sherry, lemon juice, dried chile, paprika, and salt and pepper.
Cook for about 5 minutes or until the
garlic and mushrooms have softened.
Remove from the heat, sprinkle with chopped
parsley, and serve.
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