Champiñones al Ajillo (Garlic Mushrooms with Sherry and Thyme)
Ingredients
- 500 g chestnut mushrooms
- 4 garlic cloves
- 3 tbsp olive oil
- 60 ml dry sherry
- 4 fresh thyme sprigs
- 0.5 tsp dried chilli flakes
- 15 g fresh flat-leaf parsley
Nutrition (per serving)
- Calories
- 147 kcal
- Protein
- 3.6 g
- Carbohydrate
- 5.2 g
- of which sugars
- 2.4 g
- Fat
- 10.5 g
- of which saturates
- 1.4 g
- Fibre
- 1.3 g
- Salt
- 0.03 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Halve or quarter the mushrooms depending on size. Thinly slice the garlic.
- 2
Heat the olive oil in a large, wide frying pan over high heat until very hot. Add the mushrooms in a single layer — do not stir for 2 minutes to allow them to colour properly.
- 3
Add the garlic, chilli flakes, and thyme, toss, and cook for a further 2 minutes until the garlic is golden.
- 4
Pour in the dry sherry and let it reduce for 1–2 minutes until almost evaporated. Season well with salt and pepper.
- 5
Remove the thyme stalks, scatter over the chopped parsley, and serve hot in a cazuela or small dish.
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