Champinones al Ajillo Recipe

Champinones al Ajillo is one of the simplest ways to cook wild or cultivated mushrooms and really brings out the flavour of the mushrooms.

This is a popular Spanish tapas dish as the Spaniards have a passion for mushrooms and collect them in the woods in the autumn.

This recipe can either be served as a tapas dish (appetiser) or as a starter.

Serves 4:

• 250 g (8 oz)mushrooms
• 3 tablespoons olive oil
• 3 cloves of garlic, finely chopped
• juice of half a lemon
• salt and pepper
• small bunch of parsley, finely chopped

Brush the mushrooms to clean them, only using water if absolutely necessary. Trim if necessary and slice only if large.

Heat the olive oil in a pan. Fry the mushrooms over a high heat for two or three minutes, adding the garlic for the last minute. Do not allow the garlic to burn. Add the lemon juice and seasoning. Sprinkle with the parsley.

Serve either hot or cold.