Sautéed Mushrooms with Garlic (Champiñones al Ajillo)
Sautéed mushrooms with garlic, or Champiñones al Ajillo, is a simple and earthy vegetarian option you’ll find at tapas bars all over Spain. Learn how to sauté mushrooms the Spanish way!
Servings: 6 as a tapa or side
Ingredients
- 1/4 cup extra virgin olive oil
- 8 garlic cloves, minced
- 2 pounds cremini mushrooms, quartered (908g)
- Kosher salt
- Black pepper
- 3 sprigs fresh thyme
- 1/2 cup dry white wine
- 2 tablespoons chopped fresh parsley
Instructions
- Sauté the garlic. Heat the olive oil in a large skillet over medium heat. Add the garlic, and cook just until it begins to turn golden.
- Sauté the mushrooms. Add the 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 the wine and add the thyme sprigs. 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 the parsley, and serve hot or at room temperature.
Notes
Nutrition
Calories: 136.2kcal | Carbohydrates: 8.6g | Protein: 4.1g | Fat: 9.2g | Saturated Fat: 1.3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6.6g | Sodium: 11.7mg | Potassium: 718.1mg | Fiber: 1.1g | Sugar: 2.8g | Vitamin A: 136.4IU | Vitamin C: 3.8mg | Calcium: 40.2mg | Iron: 0.9mg
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