Spanish Sautéed Mushrooms (Champiñones al Ajillo)

Ingredients for Sautéed Mushrooms

Mushrooms and garlic make this tapa ultra savory. It’s brightened with a splash of white wine and a handful of fresh parsley. Here’s everything you’ll need:

• Extra virgin olive oil: Olive oil prevents the mushrooms from sticking to the pan while sautéing and adds a rich, fruity flavor.
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• Garlic: Al ajillo means with garlic, so I use lots of minced garlic. After browning the garlic, it infuses the mushrooms with toasty, umami-rich flavor.
• Mushrooms: Button mushrooms are the traditional choice for this tapa, but I prefer cremini mushrooms, which have a deeper flavor. You can mix in some wild mushrooms if you have them. Chanterelles al ajillo is a popular delicacy when you want to splurge.
• Kosher salt: Salt releases the juices from the mushrooms and enhances the flavors of the dish.
• Black pepper: Freshly ground black pepper adds mild heat and complexity to the mushrooms.
• Fresh thyme sprigs: While optional, I like the woody, herbal flavor of fresh thyme with mushrooms. You can substitute it with a bay leaf, a sprig of rosemary, or 3/4 teaspoon dried thyme.
• White wine: White wine adds both bright acidity and richness to the mushrooms. To make it alcohol free, substitute the wine with 2 tablespoons of lemon juice.
• Parsley: A couple tablespoons of fresh parsley stirred through the mushrooms after cooking adds fresh, green flavor and a pop of color.

How to Sauté Mushrooms

Champiñones al ajillo comes together quickly in one pan on the stovetop. Don’t worry about browning the mushrooms. Concentrating the flavor by reducing the juices released from the mushrooms drives the profile of this dish. Here’s how we make it in Spain:

• Sauté the garlic. Heat 1/4 cup extra virgin olive oil in a large skillet over medium heat. Add 8 minced garlic cloves, and cook just until it begins to turn golden. 
• Sauté the mushrooms. Add 2 pounds (908g) quartered cremini mushrooms and increase the heat to medium-high. Season with kosher salt and freshly ground black pepper. Cook, tossing occasionally, until the mushrooms have released their juices, 6 to 8 minutes.
• Add the wine. Pour in 1/2 cup dry white wine (or 2 tablespoons lemon juice) and add the 3 sprigs fresh thyme. Continue cooking until the juices have almost evaporated, 6 to 8 minutes.
• Finish and serve. Take the pan off the heat, and remove the thyme sprigs. Stir in 2 tablespoons chopped fresh parsley, and serve hot or at room temperature.

What is al Ajillo?

Al ajillo simply means with garlic. It’s a simple, flavorful, method of cooking something in a garlic oil. Garlic features prominently in Spanish cuisine, so it’s no wonder al ajillo is a popular method of cooking.

While gambas al ajillo is the most well-known example outside of Spain, there are countless dishes cooked al ajillo, such as chicken, rabbit, fish, and this recipe, mushrooms al ajillo.

What to Serve with Champiñones al Ajillo

Serve champiñones al ajillo in a tapas spread with Spanish tortilla and patatas bravas. I love to pile the mushrooms onto some toast or pan con tomate.

A seasonal salad will add some color to the tapas spread. In the cooler months, enjoy persimmon’s fleeting season in this persimmon salad, or in the summer, serve this Mediterranean chickpea salad.

For a sweet treat to end the meal, bake some apple empanadas or this fig cake with honey and almonds.