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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (69g) Recipe makes 6 servings |
||
| Calories 121 | ||
| Calories from Fat 109 | (89%) | |
| Amount Per Serving | %DV | |
| Total Fat 12.2g | 18% | |
| Saturated Fat 1.7g | 8% | |
| Monounsaturated Fat 8.8g | ||
| Polyunsaturated Fat 1.3g | ||
| Trans Fat 0.0g | ||
| Cholesterol 0mg | 0% | |
| Sodium 3mg | 0% | |
| Potassium 152mg | 4% | |
| Total Carbohydrate 4.1g | 1% | |
| Dietary Fiber 1.3g | 5% | |
| Sugars 0.6g | ||
| Protein 1.5g | 3% | |
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Champinones Al Ajillo ( Garlic Mushrooms)
By: An American in Spain
Oct 29, 2004
This is a classical Spanish tapa served all over Spain. Although my recipe is original, it is authentic as I have constantly revised it duplicating the flavors and consistency I have had in the best tapas bars. This can be made in any oven proof dish, I recommend a "cazuela" (terra cotta dish). Although difficult to find, it can be purchased online through "www.tienda.com".
SERVES 6
Ingredients
- 1/3 cup olive oil
- 12 medium mushrooms, cleaned and quartered
- 6 cloves garlic, thinly sliced
- 1 lemon, juiced
- salt
- fresh ground pepper
Directions
1
Place the mushrooms in the oven proof ceramic dish, approximately 6-8 inches in diameter and at least 1 inch high.2
Add garlic slices and cover with oil.3
Pour lemon juice over the mushrooms.4
Season to taste with salt and freshly ground pepper.5
If the dish can be used on the stove burner, heat on top of stove over medium high heat for about 6 minutes until the oil is bubbly and the mushrooms are cooked.6
If dish can not be used directly on the burner, place under the broiler in the oven and broil until the oil is bubbly and the mushrooms are cooked (about 6 minutes after the oil starts to bubble) Serve with crispy french bread for dipping in the heated garlic oil.
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- Course > Appetizers
- Main Ingredient > Vegetables > Mushrooms
- Cuisine > European > Southern (Mediterranean) > Spanish
- Preparation > Time to Make > < 30 mins
- Dietary > Low in... > Low Sodium
- Dietary > Low in... > Reduced Carbs
- Dietary > Low in... > Low Protein
Featured Reviews for This Recipe
From: JustJanS
On Dec 25, 2004
Very good flavour, easy to make, and sure to pop up on our menu again.
From: riffraff
On Dec 13, 2004
I agree with the sauteeing of the 'shrooms a bit before adding the garlic. The garlic started to brown, even on a med-low heat before they were all the way done. Good flavor though!!
From: Bergy
On Sep 25, 2005
Very tasty - I like the lemon with the mushrooms. I cut way back on the oil and did the whole recipe in a skillet. Lovely compliment to brunch Thanks An American in Spain for posting
From: Chippie
On Nov 18, 2004
AAIS, very easy & tasty way to make mushrooms! This is definately a keeper as we are mushroom lovers. Only thing I did wrong was that I added way too much pepper and it wasn't the recipe's fault, it was mine. I was measuring the pepper over the dish and a news story on TV caught my attention and I forgot to stop grinding the fresh pepper as I watched the story. Nevertheless, I fixed my mess and we definately enjoyed your recipe. AAIS, posted a couple of pics, hope you don't mind.
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