Recipes
Champiñones al Ajillo
Serves 4
| Prep Time: 10 mins
| Cook Time: 10 mins
| Total Time: 20 mins
You may need: Basque Blend
Discover The Recipe
If you’re looking for an easy and healthy tapas recipe for your next get-together, or a savory vegetarian side for a Spanish themed meal, this Champiñones al Ajillo dish a great option! Mushrooms sauteed in butter and garlic with savory notes from white wine and the mushrooms. So good! Tapas are Spanish snacks, appetizers, or small plates. Typically served as an early evening snack at a bar or tapas restaurant, there are dozens of standard tapas dishes you can find. Increasingly, tapas as a style of food become globalized with many fusion and regional restaurants adopting the small, shared plate format.
Chefs have made tapas dishes more sophisticated incorporating fusion flavors and ingredients. Tapas has even become popular to make at home because of the great variety of flavors and textures to sample while relaxing and sharing plates with friends and family. Read more about the origins of Spanish tapas here.
Ingredients
3 Tbsp vegan butter or olive oil
4 cloves garlic, minced
8 oz button mushrooms, stemmed and cleaned
1/4 cup white wine
1 tsp Piquant Post Basque Blend
Sea salt and pepper to taste
Notes
Try this dish with a lovely Spanish sherry and some crusty baguette for a unique taste of tapas at home!
If you like a little kick to your food, add a pinch of cayenne to chili flakes to the pan while the mushrooms are cooking.
Some other popular Spanish tapas dishes to serve along with our Champignones al Ajillo are Croquetas de Jamon or Pulpo Gallego for an authentic Spanish experience!
Instructions
Heat the vegan butter in a sauté pan over medium heat. When the butter is melted add the mushrooms.
Sauté the mushroom caps until tender and lightly browned, about 5-7 mins.
Add the white wine and sauté another 2-3 mins or until the wine is evaporated. Add the Piquant Post Basque Blend and salt and pepper to taste.
Serve garnished with chopped parsley and lemon wedges.
Alternatives & Substitutions
We used brown button mushrooms in this recipe, but you can use many different kinds with wonderful results. We recommend wild mushrooms for an exotic variation!
If you like chicken, try our delicious Chicken Chilindron (Spanish Stew) recipe! How about fish? Our Basque Tuna Stew is not to be missed.
We developed our proprietary Basque Blend spice to expertly combine mild, fruity peppers typical of the Basque Country with a host of fresh summer herbs to transport your taste buds to the dramatic Pyrenees mountains. Use in stews, hashes, soups, sautees, fish, or grilled dishes for a pop of flavor
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Champiñones al Ajillo
Serves
4
Prep Time
10 mins
Cook Time
10 mins
Total Time
20 mins
Piquant Post spice you'll need: Basque Blend
Ingredients
3 Tbsp vegan butter or olive oil
4 cloves garlic, minced
8 oz button mushrooms, stemmed and cleaned
1/4 cup white wine
1 tsp Piquant Post Basque Blend
Sea salt and pepper to taste
Instructions
Heat the vegan butter in a sauté pan over medium heat. When the butter is melted add the mushrooms.
Sauté the mushroom caps until tender and lightly browned, about 5-7 mins.
Add the white wine and sauté another 2-3 mins or until the wine is evaporated. Add the Piquant Post Basque Blend and salt and pepper to taste.
Serve garnished with chopped parsley and lemon wedges.
Notes
Try this dish with a lovely Spanish sherry and some crusty baguette for a unique taste of tapas at home!
If you like a little kick to your food, add a pinch of cayenne to chili flakes to the pan while the mushrooms are cooking.
Some other popular Spanish tapas dishes to serve along with our Champignones al Ajillo are Croquetas de Jamon or Pulpo Gallego for an authentic Spanish experience!
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