About this recipe
Champiñones al Ajillo is a simple, rustic dish with deep, earthy flavors that’ll make your taste buds sing! Perfect for a quick weeknight side or a weekend crowd-pleaser, this dish has a beautiful, golden garlic-infused oil base that makes mushrooms shine.
Inspired by the classic flavors of Spain and Mexico, it’s a go-to recipe for anyone craving bold, savory tastes without a lot of fuss. Plus, it’s versatile enough to work with just about any main dish or to enjoy as tapas with a glass of wine and crusty bread. I even have a garlicky mushroom pasta recipe I always make for a quick and delicious dish. You can also serve it over hummus for a fantastic appetizer.
Ingredients: Mushrooms, Garlic, Chile Guajillo
Mushrooms: These are like sponges that can absorb the garlicky, slightly spicy oil, giving them an incredible depth of flavor. Choose any mushroom you like—cremini, portobello, or even wild mushrooms. If you’re feeling fancy; I used chanterelle mushrooms for the pictures. They all work beautifully here.
Garlic: The heart of this dish. When lightly cooked, garlic releases a sweet, nutty aroma that pairs perfectly with the meaty texture of the mushrooms. This recipe is a garlic lover’s dream!
Chile Guajillo: Not just for heat but for that subtle, smoky flavor. Chile guajillo adds a beautiful touch of spice and color that contrasts with the earthy mushrooms. It’s mild, so don’t worry about too much heat—it’s more about flavor! But if you want more heat, add or substitute with chile de árbol.
How to make
- Heat the Pan: Start by heating your pan over medium-high heat. Once hot, add the olive oil.
- Cook the Mushrooms: Place the mushrooms in the pan and let them sear on one side without stirring, allowing them to develop a golden, caramelized crust.
- Add Garlic and Guajillo Chile: Once the mushrooms are seared, add the garlic and guajillo chile. Stir everything together, allowing the garlic and chile to cook gently.
- Season: Add a pinch of salt. As the mushrooms cook, they’ll release their juices, and the guajillo chile will soften. The garlic will mellow, becoming soft and almost sweet, infusing the dish with a rich, aromatic flavor.
- Serve: When the mushrooms are tender and flavorful, remove from heat and serve warm with crunchy bread or tortillas.
How to Eat Champiñones al Ajillo
There are so many ways to enjoy Champiñones al Ajillo! Serve them as a side for grilled meats, fold them into tacos with a squeeze of lime, or simply spoon them over toasted baguette slices for an easy tapas-style snack. They’re also perfect over rice, hummus, or a topping for a warm, creamy polenta. And if you have leftovers, they reheat beautifully, making them a perfect next-day lunch or a quick addition to a dinner bowl.
Champiñones al Ajillo
Equipment
- 1 10 in pan
Ingredients
- 500 g fresh mushrooms cleaned and sliced or quartered
- 6 garlic cloves finely chopped
- 2-3 tablespoons olive oil or vegetable oil
- 2 tablespoons butter optional, for extra flavor
- 1 dried chile de árbol or 1 guajillo chile sliced (optional, for a spicy kick)
- Fresh parsley chopped, to taste
- Salt and pepper to taste
- Juice of half a lemon optional, for a touch of acidity
- Crunchy bread or tortillas for serving
Instructions
- Heat the Pan: Start by heating your pan over medium-high heat. Once hot, add the olive oil.
- Cook the Mushrooms: Place the mushrooms in the pan, letting them sear on one side without stirring, allowing them to develop a golden, caramelized crust.
- Add Garlic and Guajillo Chile: Once the mushrooms are seared, add the garlic and guajillo chile. Stir everything together, allowing the garlic and chile to cook gently.
- Season: Add a pinch of salt. As the mushrooms cook, they’ll release their juices, and the guajillo chile will soften. The garlic will mellow, becoming soft and almost sweet, infusing the dish with a rich, aromatic flavor.
- Serve: When the mushrooms are tender and flavorful, remove from heat and serve warm with crunchy bread or tortillas.
Nutrition
information
Nutritional information of this recipe is only an estimate, the accuracy for any recipe on this site is not guaranteed.
Tengo una Certificación Profesional en la cocina vegana; en el mundo de la cocina basada en vegetales, frutas, granos, leguminosas… en comida limpia, orgánica y vegana.
My cookbook is called Yo Cocino Latino..
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