Saturday, 9 March 2013

Tapas: Champiñones al Ajillo- Mushrooms in Sherry

Few tapas taste more Spanish than Champiñones al Ajillo, dripping with olive oil, garlic and dry Spanish Sherry.

To make this tapa even more authentic, be sure to serve the mushrooms with plenty of fresh, crusty bread to mop up the delicious juices.


•1/4 cup (2 fl. oz) olive oil

•4 cups (8 oz) mushrooms, wiped clean and quartered

•6 cloves garlic, minced

•3 tablespoons dry sherry

•2 tablespoons lemon juice

•1/2 teaspoon dried red chile, seeded and crumbled

•1/4 teaspoon Spanish paprika

•Salt and pepper, to taste

•2 tablespoons chopped parsley


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.

Serves 4

 10 minutes preparation + 12 minutes cooking

 Difficulty: Medium


This article was written by Sabrina Rongstad-Bravo
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