Champinones Al Ajillo (garlic Mushrooms)}

Champinones Al Ajillo (garlic Mushrooms)}


  • 5 tablespoons olive oil
  • 5 garlic cloves, peeled
  • 450g (1lb) fresh mushrooms, cleaned, thickly sliced, or left whole if small
  • 1 dried chilli pepper, seeds removed, or a few drops Tabasco sauce (optional)
  • 100ml dry sherry
  • salt
  • 3 tbsp fresh parsley, chopped


Heat oil in skillet over medium heat and add garlic. When garlic begins to brown, add mushrooms all at once. Stir and cook until almost done. Add red pepper and dry sherry. Bring to boil for one minute. Lightly salt. Sprinkle with chopped parsley and serve.

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This is another garlic recipe which has caught my attention. When I was pregnant with my eldest child, I was always cooking garlic mushroom because it was the type of food I was craving for. So every morning at breakfast I would sautee mushroom in garlic or make garlic/mushroom omelet. The difference between my omelet and this Championes Al Ajillo is the presence of the dry sherry and the chopped parsley in this Garlic Mushroom recipe here.


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