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Champiñones al Ajillo (Garlic Mushroom Tapas) are a wonderful addition to any appetizer or tapas menu!

Since spending time in Spain, we have become quite enamored with tapas. Spanish Tapas are small dishes or little appetizers often served alongside a glass of wine or sangria.

Enjoying tapas with friends is a great way to unwind after a long day while getting to sample a lot of different dishes, which is one of our favorite ways to eat.

Huge selection of tapas at the Mercado De San Miguel, Madrid Spain

This Champinones al Ajillo recipe is a great example of a traditional tapas recipe. The mushrooms are lightly seasoned with a good quality olive oil, garlic and simmered in wine. Simple but delicious.

Our Champinones al Ajillo recipe adds some dried little Pequin peppers for extra spice and color.

How to make Champinones al Ajillo

Making Champinones al Ajillo is very simple! First, button mushrooms or another similar type of mushroom are cleaned and sliced, then sautéed in olive oil and garlic until they are lightly browned.

Dry white wine and Pequin peppers (or often pepper flakes) are added to the pan and cooked until most of the wine is cooked off.

The dish is finished with a squeeze of lemon juice and chopped parsley. The result is a flavorful and aromatic dish that is delicious served hot or at room temperature.

How to Clean Mushrooms

Properly cleaning mushrooms is an important step in preparing Champinones al Ajillo. The first step is using a dry brush or a damp paper towel to remove any dirt or debris from the surface of the mushrooms. Be gentle to avoid damaging the delicate flesh of the mushrooms.

Next, trim the stems of the mushrooms and rinse the mushrooms quickly under running water if any stubborn dirt or debris that remains. Note: it’s important not to soak the mushrooms in water, as they can absorb too much water and become mushy.

Pat the mushrooms dry with a clean towel or paper towel to remove any excess moisture.

Champiñones al Ajillo has become popular in other parts of the world as well, particularly in Latin America, where it is often served as a side dish or a topping for tacos and other dishes.

Today, champiñones al ajillo is a widely recognized and beloved dish that is enjoyed by people of all backgrounds and cultures. It is a testament to the versatility and deliciousness of simple, traditional ingredients prepared with care and attention to detail.

Here are some additional tapas and Spanish recipes to make a full Tapas Party Menu!

Chorizo in Red Wine – Chorizo al Vino

Spanish Tortilla with Chorizo

Albondigas con Salsa de Almendras – Spanish Tapas Meatballs

Patatas Bravas with Garlic Aioli

Spanish Meatballs (Albondigas Tapas)

Fideua Marisco Catalana – Seafood Pasta Paella

Braised Pork Cheeks (Carrilladas)

Gambas Al Ajillo (Shrimp in Garlic Sauce)

Mini Spanish Tortilla (Tortilla Española)

Ultimate Sangria with Red Wine Rum and Brandy

Yield: 2 Cups (4 servings)

Champinones al Ajillo - Garlic Mushroom Tapas

Name: Champinones al Ajillo - Garlic Mushroom Tapas
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 2
Cuisine: Spanish Tapas
Ingredients: 1 Lb (1/2 kg) of Button or Similar Mushrooms; 1 Tablespoon (15 ml) Olive Oil; 4 Cloves of Garlic, minced; 1/2 Cup (118 ml) Dry White Wine; 10 Dried Pequin Peppers *; 2 Sprigs Flat Leaf Parsley - diced; 1 Tablespoon (15 ml) Fresh Lemon Juice; Salt and Fresh Ground Pepper to taste

Mushrooms browned with garlic and simmered in dry white wine and Pequin peppers. A delicious dish to compliment a Spanish Tapas Menu.

Prep Time 10 minutes

Cook Time 15 minutes

Total Time 25 minutes

Ingredients

1 Lb (1/2 kg) of Button or Similar Mushrooms
1 Tablespoon (15 ml) Olive Oil
4 Cloves of Garlic, minced
1/2 Cup (118 ml) Dry White Wine
10 Dried Pequin Peppers *
2 Sprigs Flat Leaf Parsley - diced
1 Tablespoon (15 ml) Fresh Lemon Juice
Salt and Fresh Ground Pepper to taste

Instructions

Clean the mushrooms (see detailed instructions above).
Quarter the mushrooms and set aside.
Heat the olive oil in a sauté pan and add the minced garlic, cook for 2 minutes.
Add the mushrooms and sauté until they begin to brown (about 6 - 8 minutes).
Add the Piquin pepper and wine. Sauté until the wine is mostly evaporated (about 5 minutes).
Add salt and pepper to taste. Garnish with the parsley and finish with a squeeze of fresh lemon.
Serve hot or at room temperature.

Notes

* 1/2 tsp red pepper flakes can be substituted for the pequin peppers

Nutrition Information

Yield

Serving Size

1
Amount Per Serving Calories 155Total Fat 4gSaturated Fat 0gTrans Fat 0gUnsaturated Fat 3gCholesterol 0mgSodium 160mgCarbohydrates 22gFiber 4gSugar 8gProtein 3g

Nutritional Values are Estimates Only