Ajillo Mushrooms
Few tapas taste more Spanish than champiñones
al ajillo (ajillo mushrooms), dripping with olive oil, garlic and dry Spanish
Sherry.
To make this tapa even more authentic, be sure to serve the mushrooms
with plenty of fresh, crusty bread to mop up the delicious juices.
- Serves 4
- 10 minutes preparation + 12 minutes
cooking
- Difficulty: Medium
Ingredients
- 1/4 cup (2 fl. oz)
olive oil
- 4 cups (8 oz) mushrooms, wiped clean and
quartered
- 6 cloves garlic, minced
- 3 tablespoons
dry sherry
- 2 tablespoons lemon juice
- 1/2 teaspoon dried red chile, seeded and
crumbled
- 1/4 teaspoon
Spanish paprika
- Salt and pepper, to taste
- 2 tablespoons chopped parsley
Preparation
Heat the oil in a skillet and sauté the
mushrooms over high heat for about 2 minutes, stirring constantly.
Lower the heat to medium and add the
garlic, sherry, lemon juice, dried chile, paprika, and salt and pepper.
Cook for about 5 minutes or until the
garlic and mushrooms have softened.
Remove from the heat, sprinkle with
chopped parsley, and serve on small earthenware platters. Best
with...
Hidalgo
- La Gitana Manzanilla
Famous Sherry from Sanlúcar de Barrameda Rating: 90
This is the classic example of this unique wine and the flagship of
the company. Its fresh and delicate taste has made it the favorite of
Seville, the heart of traditional Andalucía where they drink it chilled,
with a meal or with tapas or simply as a refreshing crisp white wine.
La Manzanilla is a dry wine and the lightest and most delicate member
of the Sherry region and can only be made in the coastal town of
Sanlúcar de Barrameda set at the mouth of the River Guadalquivir.
The position of the town, set between the sea and the river and the
marshlands to the north, combines with the particular topography of the
town itself to create an especially humid and constant microclimate.
These conditions allow a special growth of yeast, known as the 'flor',
to grow on the surface of the maturing wine all your round thus
protecting it from the detrimental effects of oxygen. Elsewhere in the
Sherry district, the flor dies off in the summer and winter months to
form the Fino sherry instead.
Due to the uniqueness of this wine Manzanilla has its own 'Denominación
de Origen' Manzanilla -Sanlúcar de Barrameda, set within the Sherry
Denomination. The 18th Century Hidalgo Bodega produces the famous
Manzanilla under the name of 'LA GITANA'.
Today, 'La Gitana' is the most popular Manzanilla on the Spanish
market and is now the best selling wine in Seville.
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