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?
Champiñones al Ajillo (Spanish Mushrooms with Garlic) Recipe
Adapted from Tapas: A Taste of Spain in America
Champiñones al Ajillo (Spanish Mushrooms with Garlic)
- 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
- 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.