CHAMPIGNONES AL AJILLO (GARLICKY SPANISH-STYLE MUSHROOMS)
4 servings
This classic Spanish tapa is one of the tastiest mushroom preparations we know. Relish the pan juices by soaking them up with crusty bread.
Have ready:
- 1 pound mushrooms
Leave smaller mushrooms whole or slice larger ones in half or quarters if needed (they should be the size of a small, comfortable bite).
Heat over medium-high heat in a large skillet until shimmering:
- ¼ cup olive oil
Add to the pan:
- 3 to 6 garlic cloves, to taste, coarsely chopped or sliced
- (Pinch of red pepper flakes)
Cook until golden, about 30 seconds. Add the mushrooms and quickly toss with the garlic to keep it from burning. Cook, stirring occasionally, until the mushrooms exude juice, about 5 minutes. Add:
- ¼ cup dry sherry or dry white wine
Simmer until the liquid is reduced by half. Remove from the heat and stir into the mushrooms:
- ¼ cup chopped flat-leaf parsley
- ½ teaspoon salt
- ½ teaspoon black pepper
Transfer the mushrooms to shallow bowls, distributing any pan juices equally. If desired, into each bowl add a few drops of:
- (Sherry vinegar or white wine vinegar)
or serve with:
- (Lemon wedges)
Lightly sprinkle the mushrooms with:
- Sweet paprika, preferably smoked
Serve with:
- Fresh crusty bread, warmed or toasted