Spanish Garlic Mushrooms (Champiñones al Ajillo)
Spanish garlic mushrooms sautéed in extra-virgin olive oil with garlic, dry white wine, white wine vinegar, and parsley. This Spanish tapas-style side dish cooks in 15 minutes.
Ingredients
- 3 tablespoons extra virgin olive oil
- 5 garlic cloves minced
- 450 g white mushrooms quartered
- ½ teaspoon kosher salt
- ¼ teaspoon freshly ground black pepper
- 80 ml dry white wine
- 1 tablespoon white wine vinegar
- 2 tablespoons fresh parsley chopped
Instructions
- Heat 3 tablespoons extra virgin olive oil in a skillet over medium heat. Add 5 garlic cloves, minced, and cook for 1 minute, until fragrant and gently sizzling without browning.
- Add 450 g white mushrooms, quartered, ½ teaspoon kosher salt, and ¼ teaspoon freshly ground black pepper. Sauté for 5–6 minutes, stirring regularly, until the mushrooms soften and become lightly golden.
- Pour in 80 ml dry white wine. Simmer for 5–6 minutes, stirring occasionally, until the liquid reduces to a light sauce.
- Stir in 1 tablespoon white wine vinegar and 2 tablespoons fresh parsley, chopped. Cook for 1 minute, then serve the Spanish garlic mushrooms hot.
Notes
Control the garlic: Keep the heat at medium and prevent the garlic from browning, which can make it taste bitter.
Stir the mushrooms: Some overlap is fine, but regular stirring helps the mushroom pieces cook evenly.
Reduce the wine: Let the liquid reduce to a light sauce so the finished mushrooms are not watery.
Finish in order: Add the vinegar and parsley after reducing the wine to preserve their brighter flavor.
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
