Appetizer

Champiñones al Ajillo

A dish that browns mushrooms over high heat with garlic, dry sherry, and parsley, avoiding the watery texture of crowded mushrooms.

What you’ll need

• button mushrooms: 700 g
• garlic: 25 g
• olive oil: 60 ml
• dry sherry: 80 ml
• parsley: 25 g
• salt: 8 g
• black pepper: 2 g

How to make it

1. Clean the mushrooms with a brush or damp towel, trim the stems, and quarter any large caps. Do not soak them and dry them thoroughly.

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From the In My Fridge recipe collection. Cooking time is a guide; allow extra time for preparation.