Ingredients
-
1/4
-
8
-
6
-
3
-
2
-
1/2
-
1/4
-
-
2
-
-
-
-
-
-
Directions
Ajillo Mushrooms, Few tapas taste more Spanish than championes al ajillo (ajillo mushrooms), dripping with olive oil, garlic and dry Spanish Sherry To make this tapa even more authentic, be sure to serve the mushrooms with plenty of fresh, crusty bread to mop up the delicious juices , These were great! Who knew that when you cook mushrooms over very high heat they actually squeak! They also retained their moisture nicely! I did not have any sherry on hand so just substituted a bit of white wine You would not get anything better in a restaurant! Thank you English_Rose!, Reviewed for ZWT III My husband and I LOVED these mushrooms We adore garlic and added an extra clove too Wonderful tapas dish Thanks (So sorry for grainy pic – taken on phone as camera is batteryless!)
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Steps
|
1
Done
|
Heat the Oil in a Skillet and Saut the Mushrooms Over High Heat For About 2 Minutes, Stirring Constantly. |
|
2
Done
|
Lower the Heat to Medium and Add the Garlic, Sherry, Lemon Juice, Dried Chile, Paprika, and Salt and Pepper. |
|
3
Done
|
Cook For About 5 Minutes or Until the Garlic and Mushrooms Have Softened. |
|
4
Done
|
Remove from the Heat, Sprinkle With Chopped Parsley, and Serve on Small Earthenware Platters. |
