If you’re looking for a simple yet flavorful dish to add to your Spanish tapas menu, look no further than Champiñones Al Ajillo. These Spanish lemon garlic mushrooms are a crowd-pleaser and perfect as an appetizer or a side dish. The combination of earthy mushrooms, lemon, and aromatic garlic creates a dish that is sophisticated and comforting.
Champiñones Al Ajillo, or Spanish Lemon Garlic Mushrooms, is a classic tapa from Spain. It's a beloved dish for its simplicity, vibrant flavors, and versatility. Traditionally served in tapas bars across Spain, this dish shows the essence of Spanish cuisine that uses fresh, high-quality ingredients prepared simply yet thoughtfully.
The garlic and lemon mushrooms go well with rice, like my lemon rice recipe, pasta, fish, meats, eggs, or potatoes, and they will always taste great.
In this recipe, the combination of lemon and garlic mixed with the caramelized mushrooms in a bit of olive oil is really good. I found this recipe to be delicious; therefore, I make it quite often.
If you are interested in more recipes with mushrooms, I also have a great one on my blog for Mushrooms with Chipotle, a delicious Mexican side dish.
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What Are Tapas
Tapas, the small plates of food served in Spain, are appetizers but also a way of life. The word "tapas" comes from the Spanish verb "tapar," which means "to cover." The tradition started when bartenders would cover drinks with a slice of bread or meat to keep flies away.
Over time, these small bites evolved into a culinary phenomenon, with each region of Spain offering its own unique specialties. Champiñones Al Ajillo is a staple in this tradition, often enjoyed with a glass of sherry or a cold beer.
Why You Should Try This Recipe
- Quick and Easy: This recipe takes only 20 minutes from start to finish.
- Flavorful: The blend of garlic, lemon, and fresh parsley offers a burst of flavors.
- Versatile: It can be served as an appetizer, side dish, or a light main course.
Ingredients Needed
- White Mushrooms: These are the main ingredient, providing a mild, earthy flavor and a meaty texture.
- Extra Virgin Olive Oil: Adds a rich, fruity flavor and is essential for sautéing.
- Garlic: Finely chopped garlic infuses the dish with its distinctive, pungent aroma.
- Lemon Juice: Freshly squeezed lemon juice adds a zesty brightness.
- Salt and Black Pepper: Essential seasonings that enhance the flavors of the dish.
- Fresh Parsley: Adds a fresh, herbal note and a pop of color.
Variations
- Add Chili Flakes: For a spicy kick, sprinkle in some red chili flakes while sautéing the garlic.
- Use Different Mushrooms: Try using a mix of mushrooms like cremini or shiitake for a more complex flavor.
- Add White Wine: Deglaze the pan with a splash of white wine after adding the mushrooms for an extra layer of flavor.
Expert Tips
- Avoid Overcrowding: Sauté the mushrooms in batches if necessary to avoid overcrowding the skillet, which can lead to steaming instead of sautéing.
- Don't Overcook the Garlic: Be careful not to burn the garlic; it should be fragrant but not browned.
- Use Fresh Lemon Juice: Freshly squeezed lemon juice makes a significant difference in flavor compared to bottled lemon juice.
How to Serve
Serve Champiñones Al Ajillo with chunks of crusty bread to soak up the flavorful juices. This dish pairs well with other tapas like Gambas Al Ajillo (Spanish Famous Garlic Shrimp) Recipe, Roasted Red Pepper Spanish Salad, or Spanish Migas With Chorizo.
Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over low heat or in the microwave until warmed through.
Pin For Later
Interested in more Spanish recipes?
- Carne Con Tomate (Meat in Tomato Sauce)
- Spanish Potato Salad (Ensaladilla Rusa)
- Spanish Almond Cake (Tarta De Santiago)
📖 Recipe
Champiñones Al Ajillo (Spanish Lemon Garlic Mushrooms Tapas)
Ingredients
- 1 pounds white mushrooms
- 5 tablespoons extra virgin olive oil
- 3 garlic cloves finely chopped
- the juice from 1 lemon
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 4 tablespoons chopped fresh parsley
Instructions
- Clean the mushrooms, trim off the stalks close to the caps.
- Cut any large mushrooms in half or into quarters.
- Chop the garlic and set aside.
- Cut the lemon in half and squeeze the juice. Set aside.
- Chop the parsley and set it aside.
- Heat the olive oil in a large skillet and add the garlic. Cook for about 30 seconds, making sure the garlic doesn't burn.
- Add the mushrooms and saute over high heat, stirring continuously, until mushrooms absorb the oil from the skillet.
- Add the salt and pepper.
- Reduce the heat to low, so the mushrooms' juices are released, for about 3-4 minutes.
- Increase the heat again and saute for 4-5 minutes until the juices almost evaporate.
- Add the lemon juice and correct the taste with salt and pepper, if necessary.
- Stir in the parsley and transfer the sauteed mushrooms to a serving dish. Serve hot or warm with chunks of crusty bread to dip in the juices.
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