Go Back
–+ servings
Spain Paella Infused Olive Oil 250ml bottle
Garden Infuzions

Spanish Garlic Mushrooms (Champiñones al Ajillo) prepared with Spain Paella Blend

Golden mushrooms, sizzling garlic, and a bright hit of Spain Paella Infused Olive Oil Blend come together in a simple Spanish-style tapa that feels lively, savory, and easy to share.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 people
Course: Appetizers, Side Dishes
Cuisine: Mediterranean, Spanish
Ingredients Equipment Method Notes

Ingredients
  

Ingredients
  • 1 1/2 pounds cremini mushrooms cleaned and halved
  • 3 tablespoons Spain Paella Infused Olive Oil Blend
  • 3 cloves garlic thinly sliced
  • 1/4 teaspoon red pepper flakes
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon black pepper
  • 1/4 cup dry sherry
  • 2 tablespoons chopped fresh parsley
  • 1 tablespoon unsalted butter
  • 1 tablespoon lemon juice
  • Crusty bread for serving

Equipment

  • 1 Large skillet 12-inch preferred for even browning
  • 1 Wooden spoon For stirring and tossing mushrooms
  • 1 Chef Knife For slicing garlic and trimming mushrooms
  • 1 Cutting board For prep work
  • 1 set Measuring spoons For oil, butter, and seasonings

Method
 

Instructions
  1. Melt the butter in a large skillet over medium-high heat with the Spain Paella Infused Olive Oil Blend.
  2. Add the mushrooms in a single layer and cook for 4 to 5 minutes without stirring too much, until the bottoms turn golden.
  3. Stir the mushrooms and continue cooking for 3 to 4 minutes more until they release their juices and start to brown all over.
  4. Add the sliced garlic, red pepper flakes, salt, and black pepper, then cook for 30 to 45 seconds, stirring constantly.
  5. Pour in the dry sherry and let it bubble for 1 to 2 minutes until the skillet looks glossy and the liquid reduces slightly.
  6. Turn off the heat, stir in the parsley and lemon juice, and taste for final seasoning.
  7. Serve right away with crusty bread while the mushrooms are hot and fragrant.

Notes

For the best sear, avoid crowding the skillet; cook in batches if needed. Dry sherry adds a classic Spanish note, but a dry white wine works if that is what you have on hand. Keep the heat lively so the mushrooms brown instead of turning soggy.

Tried this recipe?

Let us know how it was!