Recipe
for :
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Spanish Garlic Mushrooms - Champiñones
al Ajillo
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This
recipe for Spanish Garlic Mushrooms - Champiñones
al Ajillo has been reproduced courtesy of Orce
Serrano Hams - www.orceserranohams.com
Orce
Serrano Hams market a range of authentic Andalucian
cured meats, in particular Serrano Hams, olive oils,
vinegars and wines. The business is situated in the
heart of the Andalucian countryside, which is the home
of Serrano Hams, and ships direct from Spain. All of
the products are locally produced with many being used
in local restaurants and tapas bars where Serrano Ham
is a great favourite. If you are looking for a taste
of real Spain the Orce Serrano Hams can supply you with
it!
If
you would like to find out more about Orce Serrano Hams
and the Serrano Hams then have a look at the article
entitled Jamon
Serrano / Jamon Iberico / Spanish Ham - Orce Serrano
Hams or visit the web site www.orceserranohams.com
This is a fantastically Spanish tapa with strong gutsy
flavours and dripping in delicious olive oil and sherry.
Ingredients
for Spanish Garlic Mushrooms
300g mushrooms
6 cloves garlic
75ml extra virgin olive oil
3 tablespoons dry fino sherry
1 tablespoon lemon juice
Half teaspoon sweet paprika
How
to make Spanish Garlic Mushrooms
- Wash,
dry and quarter the mushrooms. Peel and crush the
garlic.
- Heat
the olive oil in a frying pan and sauté the
mushrooms for about 3 - 4 minutes, stirring.
- Lower
the heat and add the garlic, lemon juice, sherry and
paprika and cook for about 5 minutes until the garlic
is cooked and has softened.
- Season
to taste and serve with lots of fresh bread and a
garnish of chopped parsley.
Orce
Serrano Hams
www.orceserranohams.com
Published
with permission of Orce
Serrano Hams
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