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Garlic Mushrooms

Source: The Heritage of Spanish Cooking
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Rating: 5   Reviews: 1 See Reviews
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Active Time:  20 Minutes
Total Time:  20 Minutes
  Serves 4-6
Al ajillo means frying some kind of vegetable, fish or meat in very hot oil flavored with garlic and perhaps chili peppers. Favorite al ajillo foods include shrimp (prawns), chicken and rabbit. The secret of preparing mushrooms in this way is to continue frying until the juice evaporates, producing a concentrated flavor and a golden color. Nowadays the mushrooms are usually broken with the fingers to preserve the texture and stop them from turning black. Previously they were cut into thin slices and lemon juice was sprinkled on and rubbed in by hand to keep the mushrooms white.
1/3 cup olive oil
4 cloves garlic (3 sliced lengthwise and 1 finely chopped)
1 small piece chili pepper
2 lb button mushrooms (champignons), wiped clean, sliced and sprinkled with the juice of 1/2 lemon
Freshly ground pepper
2 teaspoons chopped parsley
Garlic Mushrooms Recipe at
Heat the oil in a heatproof casserole and fry the sliced garlic and chili pepper. When they start to brown, add the mushrooms, season with salt and pepper and cook over high heat for 10-15 minutes, stirring occasionally.

Before removing from the heat, add the chopped garlic and parsley. Serve immediately in individual earthenware dishes.

Recipe reprinted by permission of Weldon Russell. All rights reserved.
Date Added: 01/01/2008
Nutrition Facts per Serving
Yield:   Serves 4-6
Calories: 150
Sodium: 7mg
Fiber: 2g
Carbohydrates, Total: 9g
Protein: 3g
% Cal. from Fat: 78%
Fat. Total: 13g
Spotlight Recipe Review See all 1 reviews »

Rating: 5
by: Jess Reviewed: 04/03/2013
That is a great recipe. The only thing I added was two table spoons of Sherry before adding the mushrooms and OLE!!!! You have a real Spanish TAPA.
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