I used to dislike mushrooms. This all changed when I became pregnant with my first daughter who is now 12. I remember ordering ‘Champiñones al Ajillo’ Garlic Mushrooms at a tapas bar in Barcelona and my husband nearly falling off his chair. At the time we didn’t know I was pregnant. Looking back this craving for a food I previously detested makes sense! I now adore mushrooms and especially mushrooms smothered in garlic. This dish is so simple, quick and cheap to make. Earthy Mushrooms are toasted in garlic infused oil, simmered down until tender and bathed in a rich and aromatic broth.  ‘Champiñones al Ajillo’ Garlic Mushrooms makes a fabulous supper served with a hunk of bread or on top of a toast and a delicious side too. I have used Baby Bella mushrooms here as I really like their nutty flavor but White mushrooms work well too.

Garlic Mushrooms

Garlic Mushrooms

  • Cook Time: 25 min
  • Persons: 4 as a Main, 8 as a Side
  • Difficulty: Easy

  • Ingredients
  • 32 oz of organic mushrooms (I used 2 packs of Baby Bellas)
  • 8 cloves of garlic
  • 1/2 cup of extra virgin olive oil
  • 1 dried chili pepper
  • 1 tpsp salt
  • Handful of fresh parsley
  1. Instructions
  2. Peel and finely slice 8 garlic cloves.
  3. Clean the dirt off the mushrooms with a brush or paper towel. 
  4. Cut the larger mushrooms into quarters and the smaller ones into halves.
  5. Heat oil in a wide pan on a low/medium heat. Add garlic and chili pepper and fry for 3 minutes until the garlic is golden.
  6. Turn the heat to high and add the mushrooms. (You many want to add half the mushrooms at a time if your pan looks crowded. You want a nice sear on them and not for them to boil!)
  7. Sear the mushrooms until golden and then lower the heat to medium/high.
  8. Add salt and cook for 15 minutes or until tender and most of their liquid has evaporated.
  9. Serve with chopped fresh parsley on top.

Top Tips

  • I like the texture of a big chunk of mushroom. However, if you prefer less texture and a silkier mouthfeel  then slice the mushrooms thinly. Cook them for just 8 minutes.
  • I use organic mushrooms here because I don’t wash them. I find mushrooms can become slimy and do not brown well when heated if they’ve been washed. 
  • Like many garlic-heavy Spanish dishes a ‘guindilla’ dried chili pepper is usually added. It brings a lovely subtle heat to the sauce and pairs so well with the pungent garlic. A pinch of dried chili flakes make a great substitute. If you prefer no heat at all then simply omit the dried chili pepper. 
  • This makes a luxurious and indulgent pasta sauce. Cook your pasta according to the instructions and drain.  Combine 1/3 cup of heavy cream to the cooked garlic mushrooms. Simmer for 2 minutes and combine with the cooked pasta.

Garlic Mushrooms – Champiñones al Ajillo

Nutty, golden mushrooms simmered in rich and silky garlic sauce ‘Champiñones al Ajillo’ Garlic Mushrooms. A simple and tasty supper with a hunk of bread, a reliable and cheap side dish or a perfect topping for a Texas Toast.