Champiñones al ajillo
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.
3 tablespoons extra virgin olive
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.