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A
popular Spanish tapas dish, champiñones al ajillo
is mushrooms sautéed with garlic, olive oil, lemon
juice and typically seasoned with flat-leaf parsley, salt,
freshly ground black pepper and chili. Enjoy this dish with
a sherry or cold beer, and a little crusty bread to mop up
the juices.
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| 3
tablespoons extra
virgin olive oil |
| 8
large button mushrooms—peeled or wiped clean and
quartered |
| 2
cloves garlic—finely
chopped |
| 1
tablespoon lemon juice |
| ¼
teaspoon freshly ground black pepper |
| ½
teaspoon sea salt |
| ¼
teaspoon dried chili flakes (optional) |
| 1
teaspoon finely chopped fresh flat-leaf parsley |
HEAT
the olive oil in a large frying pan over a medium heat and cook
the mushrooms for two minutes, stirring regularly. ADD the garlic,
lemon juice, sea salt, pepper and chili flakes and cook for
a further 4 minutes. REMOVE from the heat, stir through the
parsley and serve on small plates.
Variation:
For an Italian twist, toss these mushrooms through cooked
pasta and sprinkle with a little Parmesan cheese.
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