Garlic mushrooms (champiñones al ajillo)
Mushrooms sautéed over a high heat with plenty of garlic, a little dried chilli, a splash of white wine and parsley, with bread to mop up the juices. A light everyday supper in Spain; just as good with wild mushrooms, and some cooks add diced serrano ham.
- 26 minTime
- 26 minHands-on
- 4Portions
- ≈ €1.95per portion
- 440kcal per portion
Ingredients for 4 portions
- 1 kgMushroom, quartered
- 6 clovesGarlic, finely chopped
- 2 tbspParsley, chopped
- 5 tbspOlive oil
- to tasteSalt
- 3 mlChili flakes
- 100 mlWhite wine
On the side
- 300 gBread
Method
- Brush the mushrooms or wipe them with damp kitchen paper rather than washing them. Trim the stalk ends and quarter them. Chop the garlic and parsley.
- Heat 3 tablespoons of the oil in a large frying pan over a high heat. Fry the mushrooms in two batches with a little salt, about 5 minutes each, until the liquid they release has evaporated and they are browned.
- Return all the mushrooms to the pan and lower to a medium heat. Add the rest of the oil, the garlic and the chilli flakes and fry for 1–2 minutes, until fragrant but without letting the garlic burn.
- Pour in the wine and let it bubble for 2–3 minutes until reduced.
- Scatter over the parsley and serve straight away with bread.
The cost is estimated from average prices in Spain (MAPA – Panel de Consumo Alimentario en Hogares (Ministerio de Agricultura, Pesca y Alimentación), 2026-07).
