This garlic mushrooms recipe (champiñones al ajillo) is a super simple Spanish tapa that’s not only quick to make, it’s accidentally vegan!
If you, like me, are the type of person who sees a recipe calling for two cloves of garlic and immediately thinks ‘well, that’s certainly not enough’, then this recipe is for you!
Garlic mushrooms are a widely-served tapa in Spain though not quite nearly as well-known outside of Spain as patatas bravas or tortilla de patata.
But in my opinion it’s one of those tapas that’s actually way better when you make it at home.
The reason being that bars and restaurants tend to tone down the garlic in traditionally garlic-heavy recipes in order to appeal to a wider public.
But when you make them at home you can make them the right way - with as much garlic as they deserve - and you’ll be surprised by how easy they are to make!
How to make garlic mushrooms
You’ll need just seven total ingredients (including salt and pepper!) to make this vegan garlic mushroom recipe.
First you gently fry minced garlic in olive oil until the garlic is soft but not browning.
Then you add mushrooms. White button mushrooms are the usual choice of mushroom for this economical dish.
The mushrooms can be either quartered or sliced. We prefer them quartered so that they’re more of a hearty bite and juicy.
Sautee the mushrooms over medium-high heat until they are tender all the way through then add dry white wine.
Let the mushrooms simmer in the wine and their juices until the liquid is mostly absorbed. It’s okay if the mushrooms are served in a bit of liquid but this is not a soupy dish!
Finally, sprinkle over some parsley and season with salt and pepper. That’s it, they’re ready to serve hot!
How to serve garlic mushrooms?
As soon as they’re done, transfer your garlic mushrooms to a small bowl or serving dish.
You want to serve them hot before they cool.
You can eat this tapa with a fork or with a toothpick and it’s a good idea to have some sliced bread handy to sop up the garlicky juices at the bottom of the dish.
What goes with garlic mushrooms?
I’m often asked for vegan tapas recipes and fortunately I have many such recipes on the blog!
If you are planning a party and looking for more appetizers to serve in addition to these garlic mushrooms you can try:
- Spanish Gazpacho
- Pan con tomate
- Spanish Spinach croquettes
- Vegan fried artichokes
- Spanish potato salad (ensaladilla rusa)
- Padrón peppers
- Authentic romesco sauce
- Vegan Spanish omelete
- 3 tablespoons olive oil
- 4 cloves of garlic, finely chopped
- 10.5 oz (300 grams) button mushrooms, dirty stem removed, cleaned and quartered
- 2 tablespoons dry white wine*
- 1 tablespoon chopped parsley
- ¼ teaspoon salt, or to taste
- Pepper, to taste
Heat the oil in a medium pan over medium-low heat. Add the garlic and gently fry until tender but not browning - just a minute or two.
Add the mushrooms, stir well to coat in oil and raise the heat to medium-high. Fry, stirring from time to time, until the mushrooms are tender all the way through - about 5 minutes.
Add the wine and simmer until most of the liquid has been absorbed - between 5 and 10 minutes. It’s okay to have a bit of juice remaining but the dish shouldn’t be soupy.
Remove the pan from the heat and stir in the parsley, salt and pepper. Transfer to a serving dish and serve hot.
*Check barnivore.com for a list of vegan-friendly wines
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Nutrition Information:Yield: 2 Serving Size: 1
Amount Per Serving: Calories: 250Total Fat: 22gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 17gCholesterol: 0mgSodium: 282mgCarbohydrates: 12gFiber: 5gSugar: 4gProtein: 4g
Nutritional information is provided as a courtesy and is approximate only.