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Garlic Mushrooms

Hongos Al Ajillo or Garlic Mushrooms is an earthy tangy Spanish tapa recipe that makes for a great side dish or appetizer.
Course Main Course, Side Dish
Cuisine Hispanic, spanish
Diet Gluten Free, Vegan
Keyword Easy, Simple Recipe, Spanish food, Vegan Appetizer, Vegan Tapas
Prep Time 5 minutes
Cook Time 8 minutes
Total Time 13 minutes
Servings 2 people
Calories 148kcal

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

  • Chop 4 cloves garlic.
  • Heat 2 tbsp extra virgin olive oil over medium-high heat.
  • Once oil is hot, saute 1 8 oz package mushrooms, add more oil if you see the mushrooms start to burn.
  • After 5-7 minutes add the chopped garlic and cook for a minute more.
  • Squeeze 1 large lemon onto the mushrooms and cook for a minute or two more.
  • Sprinkle parsley, toss, plate, and enjoy!

Notes

    • 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.
    • 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.
    • 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.
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