Spanish Garlic Mushrooms (Champiñones al Ajillo)

Method5 steps · about 20 min

1. 1

   Step 1: Trim only dried or dirty parts from the stem bases, keeping the rest of the stems. Gently wipe the mushrooms with a damp cloth, then thinly slice them. Peel and finely slice the garlic before heating the pan.

   Uses 18 oz large button mushrooms · Clean water, enough to dampen a cloth for wiping the mushrooms

2. 2

   Step 2: Place a frying pan over medium heat and add the ½ cup olive oil. When hot, add the sliced garlic (5) and both fresh cayenne peppers (2). Watch closely and cook until the garlic just begins to turn golden.

   Uses ½ cup good-quality olive oil · 5 garlic cloves, peeled and finely sliced · 2 fresh cayenne peppers

3. 3

   Step 3: Add all the cleaned, sliced mushrooms, the ⅓ cup white wine and 1 pinch salt. Toss to combine, then cook until the wine has reduced and been absorbed by the mushrooms.

   Uses All cleaned mushroom slices, with stem trimmings and wiping water excluded · Garlic and cayenne in hot olive oil · ⅓ cup white wine · 1 pinch salt for cooking

4. 4

   Step 4: Once the wine is reduced, continue cooking the mushrooms for about 5 minutes, tossing as needed, until tender. Remove the pan from the heat.

   Finish cooking the mushrooms · 5 minUses Mushrooms with reduced wine, garlic and cayenne

5. 5

   Step 5: Serve the hot mushrooms as four appetizer portions. Garnish with chopped parsley from the 1 cup supply and the remaining 1 pinch salt. Keep any unused parsley for another use.

   Uses Tender garlic mushrooms with their cooking juices · Chopped parsley from the 1 cup supply, enough to garnish the mushrooms · Remaining 1 pinch salt for finishing