Bowl of Mushroom Garlic Salad
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Mushroom Garlic Salad


Spain   -   Champioñones al Ajillo
Makes:
Effort:
Sched:
DoAhead:  		 12 oz
**
50 min
Yes		 A salad popular in tapas bars throughout Spain - very distinctly flavored. This one needs no marinating time and can be served almost immediately. They can be refrigerated for up to a week, but let them warm before serving.




1
8
1/4
2
1/3
-----
1
1
1/3
-----
#
cl
c
T
c
---
t
t
t
---
Mushrooms, white  
Garlic
Parsley, flat
Lemon Juice
Olive Oil, ExtV
-- Seasonings
Chili Flake (1)
Salt
Pepper
---------------
Prep   -   (25 min)
  1. Cut WHITE MUSHROOMS in halves or quarters depending on size - very small ones can be left whole.
  2. Crush GARLIC through a garlic press, then chop fine
  3. Chop PARSLEY small. Measure is after chopping, lightly packed.
  4. Squeeze LEMON JUICE.
Run   -   (25 min)
  1. In a sautée pan (3 quart) or skillet heat Olive Oil. Stir in Garlic, Mushrooms and Seasonings items. Immediately tumble vigorously so all the Mushrooms get the same amount of Oil. Fry stirring over moderately high heat until Mushrooms have released some of their moisture. Keep scraping Garlic off the pan so it doesn't burn.
  2. Stir in Lemon Juice. Keep at a strong simmer, stirring often, until liquid is evaporated and you hear the sound of frying. Don't over fry.
  3. Stir in Parsley.
  4. Serve warm or at room temperature, with toothpicks to pick them out of the dish.
NOTES:

  1. Chili Flake:

      For almost no heat, use Aleppo Mild. For moderate heat, Aleppo Extra Hot or Kashmir. Beyond that, whatever hot chili flake you like. For details see our Chili Powders & Flake page.
  2. U.S. measure: t=teaspoon, T=Tablespoon, c=cup, qt=quart, oz=ounce, #=pound, cl=clove in=inch, ar=as required tt=to taste
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