Champinones Al Ajillo, Spanish Garlic Mushrooms is a magnificent Tapas dish, frequently filled in as gathering nourishment. I previously ran over this dish while visiting the Canary Islands and thought it was delightful!
One of the key elements for Champinones al ajillo, or Spanish garlic Mushrooms, is the dry sherry utilized during cooking. the liquor is cooked off so it is tyke amicable. Be that as it may, the flavor the sherry adds to the mushrooms is wild! It gives the mushrooms a marginally sweet flavor, and together with the garlic, it makes for a great mix.
Champinones Al Ajillo, Spanish Garlic Mushrooms is an awesome Tapas dish, frequently filled in as gathering sustenance. It's extremely simple and fast to make as well!
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INGREDIENTS
- 10 Large Button Mushrooms, quartered
- 5 Cloves Garlic, minced
- 3 tablespoons extra virgin olive oil
- 1 tablespoon lemon juice
- 2 tablespoons dry sherry
- 1/4 Teaspoon Spanish Paprika
- Ground Black Pepper and Sea Salt to season
- 1/4 - 1/2 Teaspoon dried chili flakes, optional to suit
- 1 Tablespoon Fresh, chopped flat leaf parsley
INSTRUCTIONS
- Quarter the mushrooms, chop the parsley, crush the garlic.
- Over a medium heat, add the olive oil and sautee the mushrooms for a few minutes. Then add the remaining ingredients EXCEPT the parsley. Cook for a further 5 minutes, stirring. Then remove pan from heat, add the chopped parsley and stir through. Serve hot with some crusty bread.
For more detail : bit.ly/2ZazJGV
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