Snacks · Mediterranean
Spanish garlic mushrooms
Champiñones al ajillo: mushrooms sizzled with garlic, chili and paprika in olive oil, a tapas classic.
- Serves
- 2
- Prep
- 5 min
- Cook
- 10 min
- Total
- 15 min
- Vegan here means no meat, fish, dairy, eggs or honey.
- Gluten-free here means no wheat or gluten; oats and soy sauce count as gluten.
- Low-carb here means at most 30 g of carbohydrate a serving, and at most 26% of its calories.
Ingredients
For 2 dishs- 400 g white mushrooms, quartered
- 2 tbsp olive oil
- 4 garlic cloves, sliced
- 1/4 tsp red pepper flakes
- 1/2 tsp smoked paprika
- 1 tbsp lemon juice
- 5 g fresh parsley, chopped
- 1/4 tsp salt
Method
Heat the olive oil in a wide skillet over medium-high heat.
Add the mushrooms in one layer and cook for 5 to 6 minutes without stirring too often, until browned.
Add the garlic, red pepper flakes and paprika and cook for 1 minute, until the garlic is golden.
Stir in the lemon juice, salt and parsley and serve hot.