Setas al Ajillo or garlic mushrooms are a wonderfully easy tapa that never fails to impress my guests. The garlic and the chili give the mushrooms a nice bite while the olive oil is reminiscent of all the amazing food Spain is well known for.  I invariably serve the mushrooms with slices of rustic bread because when the mushrooms are gone everyone wants to continue enjoying the sauce by dipping some bread in it!

Serves four

1 pound white mushrooms

½ cup olive oil

8 garlic cloves, finely minced

1 teaspoon chili flakes

¼ cup sherry vinegar

Salt and pepper, to taste

¼ cup chopped parsley

 

With a soft bristle brush (alternatively use a damp paper towel), clean the mushrooms without soaking them in water.  Remove the stems and, if they are too large, slice them in ha

In a medium sauté pan, heat the olive oil over medium high heat and add the garlic.  Cook the garlic for about one minute before adding the mushrooms and the chili flakes.  Sauté the mushrooms for about 12-15 minutes, or until they release all their juices.  Add the sherry vinegar and cook for another two or three minutes.  Season with salt and pepper to taste and sprinkle with the chopped parsley.   Serve hot or at room temperature.

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