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    Garlic-Sautéed Spanish Mushrooms (Champiñones al Ajillo)

    clock-icon30 minutes
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    Pixicook editorial team

    A simple yet flavorful Spanish tapas dish featuring button mushrooms sautéed with garlic, olive oil, and a touch of lemon or white wine.

    Ingredients for Garlic-Sautéed Spanish Mushrooms (Champiñones al Ajillo)

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    serves
    4 peoplechevron
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    Button Mushrooms, Cleaned and cut into halves or quarters

    0 lb

    Substitute chevron-down

    Extra Virgin Olive Oil

    cups

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    Garlic Clove, Chopped or sliced

    each

    Substitute chevron-down

    Red Pepper Flakes, Optional

    teaspoons

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    Salt

    to taste

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    Black Pepper

    to taste

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    Lemon Juice, Optional

    tablespoons

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    Dry White Wine, Optional

    cups

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    Flat Leaf Parsley, Chopped

    tablespoons

    Substitute chevron-down

    How to Make Garlic-Sautéed Spanish Mushrooms (Champiñones al Ajillo)

    1. Prepare the Mushrooms

    Wipe the button mushrooms clean, trim any tough stems, rinse briefly if needed, and then cut them into halves or quarters depending on their size.

    2. Heat the Olive Oil

    Heat the extra virgin olive oil in a large skillet over medium-high heat until shimmering but not smoking.

    3. Sauté the Mushrooms and Garlic

    Add the mushrooms and garlic to the skillet. If you like a bit of heat, add the red pepper flakes at this stage. Sauté the mushrooms and garlic together, stirring frequently.

    4. Season the Mushrooms

    Season with a good pinch of salt and pepper to bring out their natural flavors.

    5. Add Lemon Juice or Wine

    After about 5-7 minutes, when the mushrooms appear glossy and have started to release their liquid, add either the fresh lemon juice or dry white wine. Lower the heat to medium and let the mushrooms cook for another 10-15 minutes.

    6. Finish with Parsley

    Stir in the chopped flat-leaf parsley just before serving. Serve the garlic-sautéed mushrooms hot, ideally with crusty bread.

    Variations

    Gambas al Ajillo (Shrimp with Garlic)

    Replace mushrooms with shrimp and follow the same process. Finish with a sprinkle of smoked paprika for a Spanish touch.

    Patatas al Ajillo (Potatoes with Garlic)

    Parboiled sliced or diced potatoes can be finished in the pan with garlic and herbs for a hearty side dish.

    Pollo al Ajillo (Garlic Chicken)

    Use thinly sliced chicken breast or thigh. Once cooked, you might finish the dish with a bit of chicken stock to create a more saucy consistency.

    Calamares al Ajillo (Squid with Garlic)

    Thinly sliced squid can be quickly sautéed in the same manner as the mushrooms for a seafood twist.

    Verduras al Ajillo (Vegetables with Garlic)

    A variety of vegetables such as zucchini, bell peppers, or asparagus can be used in place of mushrooms.

    Pitfalls and tips

    Quality Olive Oil

    Use a high-quality extra virgin olive oil to enhance the flavors of garlic and mushrooms in your dish.

    Don't Overcrowd the Pan

    Sauté mushrooms in batches if necessary to ensure they brown nicely and don't become rubbery.

    Choose the Right Mushrooms

    Use fresh, firm mushrooms like button, cremini, oyster, or shiitake to add depth of flavor to your Champiñones al Ajillo.

    Serve It Right

    Serve the mushrooms hot with crusty bread to soak up the delicious garlic-infused oil.

    Prepare Your Mushrooms Properly

    Clean mushrooms by gently wiping them with a damp cloth to avoid them becoming soggy during sautéing.


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