Sautéed Mushrooms with Garlic (Champiñones al Ajillo)
These Sautéed Mushrooms with Garlic (Champiñones al Ajillo) are cooked in olive oil with garlic, white wine, and parsley. A quick, flavorful Spanish side dish perfect for tapas or weeknight meals.
Ingredients
- 3 tablespoon extra virgin olive oil
- 5 cloves garlic minced
- 450 g white mushrooms or cremini mushrooms quartered
- ½ teaspoon kosher salt
- ¼ teaspoon freshly ground black pepper
- 80 ml dry white wine
- 1 tablespoon white wine vinegar
- 2 tablespoon fresh parsley chopped
Instructions
- Heat the extra virgin olive oil in a skillet over medium heat. Add the minced garlic and cook for 1 minute until fragrant.
- Add the mushrooms, salt, and black pepper, and sauté for 5–6 minutes until softened.
- Pour in the white wine and cook for 5–6 minutes, stirring and simmering until the liquid reduces.
- Stir in the white wine vinegar and chopped parsley, then cook for 1 more minute before serving.
Notes
Garlic Timing: I like to let the garlic cook for the full minute so it softens and releases its aroma without turning brown.
Wine Reduction: I let the wine simmer slowly for those 5–6 minutes so the mushrooms soak up as much flavor as possible.
Parsley at the End: I add the parsley right at the end because it keeps the color bright and the taste fresh.
Best Served Hot: I like to serve these mushrooms while they’re still hot so the sauce clings nicely to every piece.
Nutrition
Calories: 142kcal | Carbohydrates: 6g | Protein: 4g | Fat: 11g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Sodium: 300mg | Potassium: 402mg | Fiber: 1g | Sugar: 2g | Vitamin A: 170IU | Vitamin C: 6mg | Calcium: 16mg | Iron: 1mg
