recipe

Mushrooms Al Ajillo

Spanish vegetarian appetizer garlic chestnut mushroom al ajillo roasted garlic mushrooms with parsley, lemon juice on a black plate on a white wooden background, top view, flat lay
serves 6 to 8

What you’ll need:

  • 2 1/2 pounds button mushrooms
  • 5 ounces olive oil or butter (10 tablespoons)
  • 3 garlic cloves, minced.
  • Salt and pepper to taste
  • 3 tablespoons chopped parsley..
  • 1/4 cup chablis

Instructions:

Wash mushroom and dry well. 

Heat olive oil or butter in a frying pan, sauté garlic for 1 minute, and then add mushrooms. Add salt, pepper and parsley.

Cook for approximately 5 minutes, then add white wine. Stir occasionally. Cover and cook for another 5 minutes until mushrooms are tender. 

Serve and enjoy!

editor’s note:  Al Ajillo in Spanish translates to “in garlic.”

Recipe adapted from Lafray, Joyce. Seminole Indian Recipes. UF Press.

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Funding for the Florida Heritage Foods Initiative: Connecting Local Food with Local Culture in Florida Farmers Markets was made possible by the U.S. Department of Agriculture’s (USDA) Agricultural Marketing Service through grant Agreement Number 21FMPPFL1026-00. Its contents are solely the responsibility of the authors and do not necessarily represent the official views of the USDA.

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