Spanish Garlic Mushrooms
Known as champiñones al ajillo in Spain, these super garlicky mushrooms are incredibly simple to make and one of the easiest (vegan!) Spanish tapas to enjoy at home.
Ingredients
- 500 g (1 lb) button mushrooms thinly sliced
- 5 cloves garlic roughly chopped
- ¼ tsp chili flakes
- 60 ml (¼ cup) dry white wine
- 1 tsp sherry vinegar
- 1 tbsp flat-leaf parsley chopped
Instructions
- Add 2 tbsp of olive oil to a large skillet. Set over medium-high heat and, once shimmering, add the mushrooms along with a generous pinch of salt. Cook, stirring frequently, until the mushrooms begin to take on colour and turn lightly brown - 8-10 minutes. Remove the mushrooms from the pan and set aside.
- Add the garlic and chili flakes to the pan. Cook, stirring constantly, until very fragrant and softened - 2-3 minutes.
- Return the mushrooms to the pan and pour over the wine. Cook until reduced and the strong alcoholic smell has dissipated - 2-3 minutes. Stir in the vinegar and parsley. Taste to adjust for seasoning, adding more salt if necessary. Serve immediately.
Nutrition
Calories: 47kcal | Carbohydrates: 6g | Protein: 4g | Fat: 0.5g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 0.01g | Sodium: 10mg | Potassium: 432mg | Fiber: 1g | Sugar: 3g | Vitamin A: 122IU | Vitamin C: 5mg | Calcium: 14mg | Iron: 1mg
Disclaimer: Nutritional information is automatically generated and provided as guidance only. Accuracy is not guaranteed.
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