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Spanish Garlic Mushrooms - Champiñones al Ajillo

This recipe for Spanish Garlic Mushrooms - Champiñones al Ajillo has been reproduced courtesy of Orce Serrano Hams -

Orce Serrano Hams market a range of authentic Andalucian cured meats, in particular Serrano Hams, olive oils, vinegars and wines. The business is situated in the heart of the Andalucian countryside, which is the home of Serrano Hams, and ships direct from Spain. All of the products are locally produced with many being used in local restaurants and tapas bars where Serrano Ham is a great favourite. If you are looking for a taste of real Spain the Orce Serrano Hams can supply you with it!

If you would like to find out more about Orce Serrano Hams and the Serrano Hams then have a look at the article entitled Jamon Serrano / Jamon Iberico / Spanish Ham - Orce Serrano Hams or visit the web site

This is a fantastically Spanish tapa with strong gutsy flavours and dripping in delicious olive oil and sherry.

Ingredients for Spanish Garlic Mushrooms

300g mushrooms
6 cloves garlic
75ml extra virgin olive oil
3 tablespoons dry fino sherry
1 tablespoon lemon juice
Half teaspoon sweet paprika

How to make Spanish Garlic Mushrooms

  • Wash, dry and quarter the mushrooms. Peel and crush the garlic.
  • Heat the olive oil in a frying pan and sauté the mushrooms for about 3 - 4 minutes, stirring.
  • Lower the heat and add the garlic, lemon juice, sherry and paprika and cook for about 5 minutes until the garlic is cooked and has softened.
  • Season to taste and serve with lots of fresh bread and a garnish of chopped parsley.

Spanish Garlic Mushrooms - Champiñones al Ajillo

Orce Serrano Hams

Published with permission of Orce Serrano Hams