Champiñones al Ajillo (Spanish Garlic Mushrooms)

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

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Champiñones al Ajillo are a Spanish tapas dish created by pairing mushrooms with garlic and olive oil. It comes together easily with only five ingredients for quite the delicious savory treat.

Whole mushrooms are briefly sautéed in olive oil until golden, then finished with garlic, white wine, and a little fresh parsley.

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

A Few Tips

Take care after stirring in the garlic. It should cook just until fragrant, about 30 seconds, to prevent burning. Have the wine ready to immediately pour in once the garlic is ready.

I kept the mushrooms whole. They can also be sliced or quartered. If some of the mushrooms are a lot larger than the others, halve or quarter them to make the size similar for more even cooking.

I used button mushrooms, but a wild mushroom mixture would also work well for more of a variety in flavor and texture.

Want a bit more spice? Add some red chili flakes or chopped pepper if desired to taste.

The wine adds flavor to the mushrooms and helps deglaze the pan, but if avoiding alcohol simply swap for 1/4 cup (60 milliliters) vegetable or chicken broth.

If doubling the recipe for more people, cook the mushrooms in batches to avoid overcrowding the pan.

Looking for more recipes with mushrooms?

Try my:

• Mushroom Chard Soup
• Chicken and Mushroom Orzo
• Mushroom Fontina Crostini

This recipe was originally posted in January 2016 and updated in December 2022.

Champiñones al Ajillo (Spanish Garlic Mushrooms) Recipe

Adapted from Tapas: A Taste of Spain in America

Print Pin

5 from 5 votes

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 appetizer.

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 milliliters) olive oil
• 1 pound (450 grams) button mushrooms cleaned and ends of stems removed
• 5 garlic cloves peeled and finely chopped
• 1/4 cup (60 milliliters) white wine
• Salt and freshly ground black pepper to taste
• 1/4 cup (6 grams) fresh parsley finely chopped

Instructions

• In a large pan, drizzle the olive oil over medium heat.
• Once thoroughly heated, add the mushrooms in a single layer, stem side up.
• 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.
• If too dry, add a little more olive oil. Stir in the garlic and cook until just fragrant, about 30 seconds.
• Pour in the white wine and cook, stirring occasionally, until mostly evaporated, about 1-2 minutes.
• Season with salt and pepper to taste and gently toss with the parsley before serving.