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.
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.