- Special Pricing
- Active Time 20m
- Total Time 20m
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), divided
- 1 small piece chili pepper
- 2 pounds button mushrooms (champignons), wiped clean, sliced and sprinkled with the juice of 1/2 lemon
- Freshly ground pepper
- 2 teaspoons chopped parsley
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.
nutrition information per serving
150 calories; 13g total fat; 0mg cholesterol; 7mg sodium; 9g carbohydrates; 2g fiber; 3g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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