Champinones al Ajillo (Garlic Mushrooms)
Champiñones al Ajillo or Garlic Mushrooms in English is a very popular Spanish tapas dish which is sautéed mushrooms with garlic, olive oil, lemon juice and chillies. But this dish is not popular only in Spain but as well as Philippines most probably because of their Spanish influence. This is usually served as a side dish paired with simple grilled or fried meat dishes or as a pulutan (finger food) paired with a really cold cerveza (beer).
There are subtle changes with the Spanish ones as we don’t locally produce olive oil but the Americans had introduced butter hence we cook these mushrooms with them, lots of them.
- 50g butter
- 20 pcs small button mushrooms
- 4 cloves garlic, minced
- 1 tbsp lemon juice
- freshly ground black pepper
- Melt butter in a large frying pan over a medium heat.
- Add garlic and cook until golden brown.
- Put the heat on high then, add the mushrooms and stir fry for around 2 minutes.
- Add the lemon juice then season with salt and freshly ground black pepper.
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