Champinones Al Ajillo aka "Garlic Mushrooms"


I am posting this recipe since I took the photos and wanted to post the recipes, but my cousin Pam did all the leg work, typing and emailing them to me since I forgot to copy them while we were there !

Champinones Al Ajillo

3 Tablespoons olive oil
1/2 pound mushrooms, stems trimmed, brushed clean, whole if very small, or cut in 1/4-inch thick slices
4 cloves garlic, peeled and thinly sliced ~ We definitely do more !!
2 teaspoons fresh lemon juice
2 Tablespoons dry (fino) Spanish sherry
1/4 cup chicken broth
1/2 teaspoon paprika, preferably Spanish style
1/4 teaspoon crushed red pepper
Freshly ground pepper
1 Tablespoon minced parsley

Heat the oil in a skillet until very hot and stir fry the mushrooms and garlic over high heat for about 2 minutes (I've found that the mushrooms soak up the oil very quickly, so I usually add a bit more). Lower the heat and stir in the lemon juice, sherry, broth, paprika, red pepper, salt, and pepper. Simmer a minute or two (may be prepared ahead and reheated right before eating), sprinkle with parsley and serve.


Sabba and Nanny said...

This is one of my favorites, whether in a Spanish bar or restaurant or here in the States.

Rona's Home Page said...

Where can I find the recipe for the middle photo on your blog?
Tortellini and Kale?
My husband and I appear to have caught a spring cold or it's sinus season. Ugh!
Thank goodness we have a teenager who likes to cook.
I guess I'll take a day off, put my feet up and do some blog visiting.
Happy MPM.

andrafaye said...

These sound INSANELY good.
Will have to try them soon.
What is the difference between Spanish paprika and regular paprika?? I guess I could google it...
Love this site and will have to remember to return often!


Bonnie said...

Andrea ... I'm not sure what the difference is between normal paprika and spanish ... maybe my Mom can give some insight when she sees this comment ... I did find this interesting page when I did a search on it though ... SPANISH PAPRIKA

cKc--aka Kathy said...

I got a tin of Spanish Paprika as a gift from my cousin on her return from Spain one time. I found the color a deeper red and the flavor richer somehow, because there was no discernable taste change in the finished mushrooms. (maybe it was all in my head!) I used regular American paprika until I got the Spanish gift and may well have to to back to it again, as my tin from Spain is becoming alarmingly empty! P.S. they ARE insanely good!