Champinones Al Ajillo (Garlic Fried Mushrooms) |
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Prep Time: 10 Minutes Cook Time: 15 Minutes |
Ready In: 25 Minutes Servings: 6 |
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The recipe is based on a recipe from the Williams-Sonoma Savoring Spain & Portugal cookbook. It is from the Basque region where mushrooms grow wild in the forest. This recipe is best with porcini, chanterelles and/or morels, but you may use any mushroom you like. Ingredients:
5 tablespoons olive oil |
2 tablespoons minced garlic |
1 lb assorted fresh mushrooms, cleaned and halved (or sliced 1/4-inch thick, if large) |
1/4 cup dry white wine (or dry sherry) |
1/4 cup fresh parsley (preferably the flat leaf italian style) |
salt and pepper |
Directions:
1. Warm the oil in a large saute pan over medium heat. Add the garlic and saute about 2 minutes. Do not let it burn.
2. Increase the heat to high, and add the mushrooms. Saute until tender for about 5 minutes, stirring occasionally. The time may need to be adjusted according to the type of mushroom used.
3. Add the wine (or sherry) and continue to cook until the liquid is absorbed.
4. Add the parsley, salt and pepper, and stir to combine.
5. Serve while hot.
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