Champiñones al Ajillo is a classic Spanish tapas recipe that you’ll find served all over Spain. Spanish garlic Mushrooms are delightfully simple to make at home and require only a large pan and some good quality fresh ingredients: garlic, mushrooms, olive oil, paprika, parsley, and seasoning. The smoked paprika really elevates the flavors to the next level. Garlic mushrooms are best when served piled onto some lightly toasted or fried bread that has soaked up the delicious paprika-infused oil. This vegan-friendly recipe makes a great tapas or tasty breakfast treat and serves 4 with minimal fuss in under 15 minutes.
1 large frying pan or skillet 10-12 inches (25-30cm)
1 medium-sized pot (for boiling the mushrooms)
Ingredients
17oz.500g button mushrooms
6clovesof garlicfinely sliced
1teaspoonof smoked paprika
4tablespoonsof extra virgin olive oil
1cupof parsley roughly chopped
Lemon zestoptional
Salt and cracked black pepperseasoning
½fresh baguettesliced lengthways
Instructions
Bring 1 liter of fresh water to the boil
Meanwhile, quarter the mushrooms and drop them into the boiling water for 2 minutes. Strain and allow mushrooms to dry (1 minute).
17 oz. 500g button mushrooms, 4 tablespoons of extra virgin olive oil
Heat the olive oil in a pan on medium-high heat. Once the oil is hot, add the mushrooms to the pan and cook for around 3 minutes, stirring constantly.
Add the sliced garlic and stir in with mushrooms. Cook for another minute or two before adding the smoked paprika.
6 cloves of garlic, 1 teaspoon of smoked paprika
Move mushrooms to one side of the pan and add bread, cut side down. Allow bread to fry for 1 minute pressing down on each slice slightly to absorb the leftover juices and oil.
½ fresh baguette
Remove mushrooms and ingredients from the heat. Allow to cool for 1 minute before adding some chopped parsley. Add the zest from ½ lemon and stir through.
1 cup of parsley roughly chopped, Lemon zest, Salt and cracked black pepper
To serve, pile garlic mushrooms onto lightly fried bread and season with salt and fresh cracked black pepper. Drizzle with a little olive oil and serve while hot.