Champiñones al Ajillo Recipe and Wine Pairing

Quick and easy to make, with wonderfully deep, earthy flavours: these champiñones al ajillo, or garlic mushrooms, are everybody’s favourite. Serve them with some crusty bread to mop up the juices once the bowl is finished. Pair with a medium-bodied Spanish red, such as a Garnacha. 

If you ever visit Rioja – Spain’s winemaking heart – make sure to do a tapas or pincho crawl in the province’s capital, Logroño. The Calle del Laurel is full of tavernas, and more than one specialize in a delicious snack of whole fried mushrooms served on a slice of bread. 

While in the largest city of Logroño, some bar-hopping was in order. More than one taverna specialized in the delicious snack of the region: a tower of whole, chunky fried mushrooms on a slice of bread, held together by a toothpick. Simply delicious, especially with a Spanish young red wine, served slightly chilled. 

For this version, we’ll slice the mushrooms. Don’t slice them too thinly – it’s nice when they remain somewhat chunky so that they retain a nice bite.

Champiñones al Ajillo Recipe and Wine Pairing
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Champiñones al Ajillo Recipe and Wine Pairing

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Recipe by WineCollective Course: Pairings, Recipes
Cook Mode

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Servings

4

servings
Prep time

30

minutes
Cooking time

40

minutes
Calories

300

kcal

Serves 4-6 as part of a tapas spread

Ingredients

  • 5 cloves garlic

  • 1 kg large cremini mushrooms

  • Salt to taste

  • Freshly ground pepper to taste

  • Vegetable oil

  • A few sprigs fresh parsley

  • 1 baguette

Directions

  • Peel and slice the garlic into very thin slices.
  • Wash the mushrooms carefully. Cut off the end of the stems. Quarter or halve them (depending on the size).
  • Wash and finely chop the parsley.
  • Heat a generous amount of oil in a large frying pan and add garlic over medium heat. Lightly brown on both sides, making sure not to burn it.
  • Add the mushrooms. Season with salt and pepper to taste, and stir-fry them for around 15 minutes.
  • Add the parsley, mix and serve immediately with some fresh baguette.

Wine Pairings

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We guarantee you that the bowl with these mushrooms will be finished in no time! Good thing you’ll also make albóndigas, meatballs in a slightly spicy tomato sauce. Check out the recipe for albóndigas next. And while you’re at it – why not check out our subscriptions? Each month, you’ll receive a selection of fabulous wines at home, and they always come with mouth-watering food pairing suggestions to elevate your wine experience.

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