Champiñones al ajillo
This is a classic Spanish tapas dish which we’ve made over and over again. It’s prepared with simple ingredients but is full of flavor.
It’s a perfect example of how the Spaniards have mastered the technique of making inexpensive foods like mushrooms taste really special. As they’re sautéed, the mushrooms release their juices and soak up the flavors of olive oil, garlic, chili and lemon juice (the aroma is divine).
You can serve this dish hot or at room temperature.
8 large button mushrooms — peeled or wiped clean and quartered
2 cloves garlic — finely chopped
1 tablespoon lemon juice
¼ teaspoon freshly ground black pepper
½ teaspoon sea salt
¼ teaspoon dried chili flakes (optional)
1 teaspoon finely chopped fresh flat-leaf parsley
Variation: For an Italian twist, toss these mushrooms through cooked pasta and sprinkle with a little Parmesan cheese.