Champiñones al Ajillo
A quick tapas pan of cremini mushrooms seared hard, then tossed with sliced garlic, sherry, and parsley until the pan glaze coats every cap.
Ingredients
- cremini mushrooms1 lb, halved
- garlic6 cloves, thinly sliced
- extra-virgin olive oil1/4 cup
- dry sherry1/4 cup
- smoked paprika1/2 tsp
- red pepper flakespinch
- fresh parsleysmall handful, chopped
- lemon1/2
Steps
Heat oil and add mushrooms.
Heat the olive oil in a wide skillet over high heat until shimmering. Add the mushrooms in one layer with a pinch of salt. Don't move them.
Sear mushrooms until golden.
Sear undisturbed for 4 minutes, then toss and sear 3 more minutes until deeply golden.
Add garlic and spices.
Drop heat to medium. Add the garlic and red pepper flakes and cook 1 minute until fragrant. Stir in the smoked paprika.
Pour in sherry and scrape pan.
Pour in the sherry and let it bubble off, scraping the pan, 1 minute.
Finish with lemon and parsley.
Off heat, squeeze in lemon and shower with parsley. Serve hot with bread.
Nutrition, per serving. 145 calories. Protein 3.3 grams, 8 percent. Carbs 6.4 grams, 16 percent. Fat 13 grams, 75 percent. Fiber 2.2 grams, sugar 2.3 grams, saturated fat 1.8 grams, sodium 15 milligrams. Estimated from ingredients.
