Sorry It took me almost 2 weeks to post again. I hope you are doing well!
In Madrid, this is a very popular tapa. Delicious mushrooms seasoned with garlic, they’re called Champiñones al Ajillo (pronounced ah-hee-low), which translates directly to Garlicky Mushrooms. This tapa can commonly be found at many tapas bars throughout Spain, though it is especially popular in the Madrid region of Spain.
You can serve the mushrooms as a tapa or as a side dish. They are, of course, delicious both ways! Plus, I’ve been finding a lot of mushrooms, in multiple varieties, at my local farmers market. Generally, autumn is a great time for growing mushrooms, as a lot of varieties prefer the cooler fall temperatures. So, you too should be able to find a good variety at your local market!
- 1 pint of mushrooms (I used Crimini Mushrooms today)
- 1 tablespoon butter
- 2 BIG! cloves of garlic
- 1 1/2 tablespoons of white wine
- olive oil
- 1 to 2 tablespoons of chopped fresh parsley
- salt and pepper
- Clean and chop your mushrooms and garlic. I basically quartered the mushrooms, as the Crimini Mushrooms are not overly large. Depending on how big they are, you can cut them the size you desire. Drizzle about 1 tablespoon of olive oil in the pan (it’s ok if you add a little more!). Get the oil hot on medium-high heat, then add the mushrooms.
- After a couple of minutes, the mushrooms will start to brown. Next, add the chopped garlic and the butter.
- Once the mushrooms are cooked, add the white wine. Continue cooking to brown the garlic, then season with a generous pinch of salt and pepper. For the last touch, add the chopped fresh parsley.
Before serving, add another drizzle of extra virgin olive oil.
Serve warm. Bon profit!