Setas al Ajillo, or Garlic Mushrooms, is a beloved Spanish tapas dish celebrated for its simplicity and depth of flavor. This dish showcases the earthy taste of mushrooms sautéed in generous olive oil with plenty of garlic, creating an irresistibly fragrant and savory experience. Often enhanced with a splash of white wine and a sprinkle of fresh parsley, Setas al Ajillo is a staple in tapas bars across Spain, offering a warm, inviting aroma that’s perfect for pairing with crusty bread or as a complement to a variety of main courses.
Whether served as an appetizer or a side dish, Setas al Ajillo is a testament to the power of simple ingredients. Perfectly combined, they deliver a rich, garlic-infused flavor that mushroom lovers will adore. It’s an easy-to-make yet impressive option for any gathering, ensuring everyone can enjoy authentic Spanish cuisine.
AuthorJulia ForesekCategoryAppetizers & Starters, Spanish, VegetarianDifficultyBeginnerSauté the Garlic:
In a large skillet, heat the olive oil over medium heat. Add the sliced garlic and chili flakes (if using), sautéing until the garlic is just starting to turn golden. Be careful not to burn it.
Cook the Mushrooms:
Add the mushrooms to the skillet. Stir to coat the mushrooms with the olive oil and garlic. Cook for 5-7 minutes, or until the mushrooms are tender and have released their juices.
Add Flavors:
If using sherry, add it to the pan and let it cook off for a minute or two. Season with salt and pepper to taste. Stir in the chopped parsley.
Serve:
Transfer the mushrooms and their juices to a serving dish. Squeeze a little lemon over the top and serve immediately, ideally with crusty bread to mop up the delicious garlic-infused oil.
Ingredients
Directions
Sauté the Garlic:
In a large skillet, heat the olive oil over medium heat. Add the sliced garlic and chili flakes (if using), sautéing until the garlic is just starting to turn golden. Be careful not to burn it.
Cook the Mushrooms:
Add the mushrooms to the skillet. Stir to coat the mushrooms with the olive oil and garlic. Cook for 5-7 minutes, or until the mushrooms are tender and have released their juices.
Add Flavors:
If using sherry, add it to the pan and let it cook off for a minute or two. Season with salt and pepper to taste. Stir in the chopped parsley.
Serve:
Transfer the mushrooms and their juices to a serving dish. Squeeze a little lemon over the top and serve immediately, ideally with crusty bread to mop up the delicious garlic-infused oil.
Notes
Perfect Wine Pairing:
- Amontillado Sherry: A medium-dry Amontillado sherry complements the earthy richness of the mushrooms and the depth of the garlic flavors, enhancing the overall dining experience.
