A refreshing yet meaty dish served with plenty of lemon juice and garlic, traditionally served as tapas in Spain.
Quick, Simple, and Vegan
This recipe is surprisingly quick and simple. There is very little prep to do, the most involved being the chopped garlic, but if you must, feel free to use "jarlic" (pre chopped garlic in a jar) and you'll be done in no time! In fact, this is such a quick and simple dish that I doubt you'll even dirty much in the kitchen. In any case, this savory and tangy recipe is unlikely to let you down, and unless you burn the garlic, we doubt you'll have a bad time.
What Mushrooms to Use?
White button mushrooms or cremini mushrooms, also known as baby bellas, work great.
Ingredients
- Mushrooms: The primary ingredient that adds an earthy umami flavor.
- Garlic: A key component, and one that adds a savory depth to this dish.
- Lemon: The acidity of lemon juice balances the savoriness and brightens the flavors.
- Oil: Used for cooking, but also adds its own distinct flavor and smooth texture.
Tips & Tricks
- Feel free to cut the mushrooms into halves or quarters if they are too large. Keep in mind they do shrink a lot, but this results in more garlic lemon flavors per bite.
- Cook mushrooms on medium-high heat to get them to brown nicely. Use more oil if necessary.
Serve With
Garlic Mushrooms
Hongos Al Ajillo or Garlic Mushrooms is an earthy tangy Spanish tapa recipe that makes for a great side dish or appetizer.
Servings: 2 people
Ingredients
- 1 8 oz package mushrooms button
- 2 tbsp extra virgin olive oil enough to coat all mushrooms
- 4 cloves garlic chopped
- 1 large lemon juiced
- parsley optional to garnish
Instructions
- Heat olive oil over medium-high heat
- Once oil is hot, saute mushrooms, add more oil if you see the mushrooms start to burn.
- After 5-7 minutes add garlic and cook for a minute more
- Squeeze the lemon juice onto the mushrooms and cook for a minute or two more.
- Sprinkle parsley, toss, plate, and enjoy!
Notes
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- You will get more flavor per bite, shorter cook time, and easier crunchy edges (personal preference), if you cut the mushrooms into quarters before cooking.
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- Feel free to substitute button mushrooms for any mushroom you can find. The recipe is literally sautéing them in lemon and garlic, you can't go wrong.
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- If you want a buttery taste, use butter instead of olive oil, or use both! Start with a little oil in the pan and add butter half way through the cooking.
