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Side Dishes >  Spain >  Champinones al Ajillo >

 

Champinones al Ajillo

Mushrooms in Garlic Sauce

• 5 TBS olive oil

• 1/2 dried chili pepper (guindilla), seeds removed

• 5 garlic cloves, peeled

• 1/2 C + 4 oz. of dry sherry (jerez seco)

• 1 LB fresh mushrooms, cleaned & cut into thick slices

• Salt to taste (lightly)

• 2 TBS fresh (or dry) parsley, chopped

Heat olive oil in a skillet over medium heat; add the garlic. When the garlic begins to brown, add mushrooms all at once. Stir and cook until they are almost done. Add the pepper and dry sherry. Bring to a boil for one minute, and then salt to taste (lightly). Sprinkle with parsley and remove the pepper before serving.

 

Recipe featured in the Ambrosia Cookbook.

 

Related Links:

• Food Fare Culinary Collection: Garlic Galore

• Food Fare Culinary Collection: Mushroom Mélange

• Food Fare Culinary Collection: Savory Spain

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