This month we are tickling your taste buds with a tasty dish from Spain, Champiñones Al Ajillo, or in English, garlic mushrooms.
With this delicious and easy to make recipe, you won't find 'mushroom' for improvement, but the flavours will instantly transport you to our family's most-travelled-to destination, the heart of Spain!
Being a predominantly vegetarian and vegan family, it was difficult at times to find a dish, on our Holidays to Spain, that avoided meat and dairy. However we soon found that Spain's range of tapas dishes served al ajillo (with garlic) seemed to, almost always, be accidentally vegan.
As a massive mushroom fanatic, this tasty treat soon became a favourite of mine, teamed with garlic and parsley and dripping in gorgeously flavoursome oil, it really does make a dreamy dish and with a ten minute all round cooking and prep time, what more could you ask for?
This mouth-watering side perfectly completes a meal with paella and patatas bravas, which is exactly why we included it in our popular Spanish Holiday at Home box. If you haven't already checked it out, you can find it here;
Spanish Champiñones Al Ajillo (serves 4, as a side dish)
250g of button mushrooms
2 tablespoons of olive oil
4 cloves of garlic
Handful of fresh parsley
Pinch of salt and pepper
Add the olive oil to a pan on the stove top, place on a medium heat.
Cut the mushrooms into half centimetre slices and add to the pan, cook for 3-4 minutes.
Finely chop the garlic and parsley.
Add the garlic and parsley and cook for a further 2 minutes, stirring continuously
Transfer to a serving bowl and your dish is ready to eat.
This can be covered and kept warm in the oven whilst preparing other dishes.