Champinones al ajillo

Wild mushrooms in garlic and white wine sauce, as a tapa for 4 people. If you have any of this left over it makes the perfect garnish for roasted chicken, a steak or even can lift a boring pasta dish.


400g of wild mix mushrooms (Any kind will do, just choose your favourite)

5 tbsp of Spanish olive oil

5 garlic cloves

½ red chilli

1 teaspoon of plain flour

1 small glass of Fino sherry or a dry white wine

A pinch of salt

A pinch of black pepper

1 Sprig of thyme

1 Sprig of flat parsley


Wash your chosen mushrooms very briefly in cold water and pat them dry to get rid of any excess water (this is important as the mushrooms will release water halfway through cooking and they will boil instead of fry). Cut the mushrooms up.

Place a flat wide pan over a high heat with thinly sliced garlic, red chilli and olive oil and fry until light golden.

Add the wild mushrooms and sauté for one minute. Add the teaspoon of flour and continue sautéing for another couple of minutes before seasoning with salt, cracked black pepper, the sprig of thyme and the finely chopped flat parsley. Add a small glass of Fino sherry and stir well to combine for one more minute. Taste and season to your liking.

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