Setas al Ajillo (translates to: mushrooms with garlic) would have to be my all-time favourite way of enjoying mushrooms. I first tried mushrooms cooked this way at a Spanish tapas place near my home and instantly fell in love with them. The robust little button mushrooms had been quickly cooked in copious amounts of garlic and were served up in a rustic terracotta dish.
I was bitterly disappointed, however, when I went back there again craving those little garlicky nuggets, when a variety of sliced mushrooms mixed with enokis arrived in a plain white bowl. The flavour, presentation and choice of mushrooms totally missed the mark and left me asking anyone who would listen; WHY MESS WITH PERFECTION?!
So, I have tried to recreate the dish that I originally fell in love with and now that I know how quick and easy garlic mushrooms are to make, it is one I will be making more often.
Golden, garlicky nuggets served Spanish tapas style. These easy garlic mushrooms are quick to prepare and will be quickly eaten!
1 ½ teaspoons olive oil
1-2 cloves of garlic sliced, chopped or grated
150g button mushrooms, cleaned and trimmed
Salt and pepper
½ tablespoon dry sherry or apera (see note)
- In a small fry pan, heat the oil over a low heat. Add the garlic and cook for 1 minute to soften (you don’t want browned garlic here)
- Add mushrooms and turn the heat up to medium high. Season with salt and pepper and cook for 6 or 7 minutes until the mushrooms are tender (you can test this by piercing them with a knife- if the knife slides in easily they are done!)
- Add the sherry and cook for another 2 minutes
- Toss through the parsley and serve immediately
I used Golden Oak Medium Apera (I don’t cook with alcohol, so I was just winging it in the bottle shop!!)
You can use white wine if you don’t have any sherry. I have also found – and I know this might be breaking all of the ‘rules’ given it is meant to be a Spanish style dish – but Shaoxing wine (Chinese cooking wine) also works fine.
Keywords: Spanish garlic mushrooms, mushroom tapas, mushroom side dish
Originally published November 2013