Champiñones al Ajillo (Spanish Garlic Mushrooms)

A recipe for Champiñones al Ajillo (Spanish Mushrooms with Garlic)! Whole button mushrooms are sautéed in olive oil and garlic for a quick and easy tapas option.

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Champiñones al Ajillo is a Spanish tapas dish made with mushrooms coated in a garlic olive oil sauce. Whole mushrooms are briefly sautéed in olive oil until golden, then tossed with garlic slices, thyme leaves, Spanish sherry, and a little fresh parsley. I personally love the bright, bold flavors with only a handful of ingredients and 10 minutes of prep.

Serve the mushrooms as an appetizer or with a variety of other small plates. Make sure to have a baguette or other crusty bread nearby to soak up any remaining sauce.

Be careful after you mix in the garlic slices. Make sure the sherry is on stand-by to immediately pour in once the garlic is just fragrant and lightly golden. The garlic slices will quickly turn from golden to burnt.

If some of the mushrooms are a lot larger than the others, halve or quarter them to make the size more even. I used button mushrooms, but a wild mushroom mixture would also work well for more of a variety in flavor and texture.

To give the Champiñones al Ajillo a bit of a kick, you can add a pinch or so of red chili flakes when you mix in the garlic and thyme. Adjust the seasonings as desired to taste.

Looking for more mushroom ideas?

Try my 

• Chicken and Mushroom Orzo
• Rántott Gomba (Hungarian Fried Mushrooms)
• Grilled Mushroom Noodle Bowls

Champiñones al Ajillo (Spanish Mushrooms with Garlic) Recipe

Adapted from Tapas: A Taste of Spain in America

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Champiñones al Ajillo (Spanish Mushrooms with Garlic)

A recipe for Champiñones al Ajillo (Spanish Mushrooms with Garlic)! Whole button mushrooms are sautéed in olive oil and garlic for a quick and easy tapas option.

Course Appetizer

Cuisine Spanish

Keyword mushroom, olive oil, Spain, Spanish, tapas

Prep Time 10 minutes

Cook Time 10 minutes

0 minutes

Total Time 20 minutes

Servings 2 -4 Servings

Ingredients

• 1/2 cup (118 ml) extra virgin olive oil divided
• 1 pound (450 g) button mushrooms cleaned and stems removed
• 5 garlic cloves peeled and thinly sliced
• 1 sprig fresh thyme about 1/3 teaspoon leaves
• 1/4 cup (60 ml) Spanish sherry
• Salt and pepper to taste
• 1 tablespoon chopped fresh parsley for garnish

Instructions

• In a large flat pan, drizzle 6 tablespoons of the olive oil over medium heat.
• Once thoroughly heated, add the mushrooms in a single layer. Allow to cook until browned on the bottom, about 1 minute. Gently shake the pan or use a wooden spoon to flip the mushrooms to the other side. Continue to cook, shaking as needed, until all sides of the mushrooms are browned.
• Add the remaining 2 tablespoons olive oil if the pan is too dry. Stir in garlic and thyme leaves and cook until just fragrant and lightly golden, about 30 seconds.
• Mix in the sherry and cook until it mostly evaporates and reduces, about 1 minute. Season with salt and pepper to taste and serve immediately topped with parsley.