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–+ servings

Mushrooms in Garlic Sauce

Champiñones al Ajillo
Couverts4
Preparation 25 minutes
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Ingredients

  • 3 tablespoons olive oil
  • 3 garlic cloves finely chopped
  • 1½ teaspoons all-purpose flour
  • 1 cup beef broth chicken broth, or water
  • ½ dried red chile pepper seeded and cut into 3 pieces
  • 2 tablespoons finely chopped fresh flat-leaf parsley
  • 2 teaspoons fresh lemon juice
  • ½ pound small whole or medium (halved) mushrooms, rinsed and trimmed

Instructions

  • In a medium skillet, heat 2 tablespoons of olive oil over medium heat.
  • Add the finely chopped garlic and cook until it becomes lightly golden and fragrant.
  • Adjust the heat to prevent browning.
  • Stir in the flour and cook for 1 minute until it absorbs the oil.
  • Slowly pour in the beef broth, stirring continuously.
  • Add the chile pepper, 1 tablespoon of parsley, and the lemon juice.
  • Continue cooking until the sauce becomes smooth and thickened.
  • In another medium skillet, heat the remaining 1 tablespoon of olive oil over medium-high heat.
  • Add the mushrooms and cook, stirring, until they are lightly browned.
  • Transfer the browned mushrooms to the garlic sauce and let it simmer for 5 minutes.
  • Sprinkle the remaining 1 tablespoon of parsley over the dish.

Notes & Wine Advice

Serve hot.

Nutrition values

Calories: 150 kcal
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Course; Sauce / Side Dish
Cuisine; European / Spain