Ajillo Mushrooms Recipes

CHAMPINONES AL AJILLO (GARLIC FRIED MUSHROOMS)

Steps:

• Warm the oil in a large saute pan over medium heat. Add the garlic and saute about 2 minutes. Do not let it burn.
• Increase the heat to high, and add the mushrooms. Saute until tender for about 5 minutes, stirring occasionally. The time may need to be adjusted according to the type of mushroom used.
• Add the wine (or sherry) and continue to cook until the liquid is absorbed.
• Add the parsley, salt and pepper, and stir to combine.
• Serve while hot.

AJILLO MUSHROOMS

Steps:

• Heat the oil in a skillet and sauté the mushrooms over high heat for about 2 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 on small earthenware platters.

CHAMPINONES AL AJILLO ( GARLIC MUSHROOMS)

Steps:

• Place the mushrooms in the oven proof ceramic dish, approximately 6-8 inches in diameter and at least 1 inch high.
• Add garlic slices and cover with oil.
• Pour lemon juice over the mushrooms.
• Season to taste with salt and freshly ground pepper.
• If the dish can be used on the stove burner, heat on top of stove over medium high heat for about 6 minutes until the oil is bubbly and the mushrooms are cooked.
• If dish can not be used directly on the burner, place under the broiler in the oven and broil until the oil is bubbly and the mushrooms are cooked (about 6 minutes after the oil starts to bubble) Serve with crispy french bread for dipping in the heated garlic oil.