Best Champinones A La Sevillana Seville Style Mushrooms Recipes

Champinones Al Ajillo ( Garlic Mushrooms) image

Provided by An American in Spain

Categories Vegetable

Time 18m

Yield 6 serving(s)

Number Of Ingredients 6

1/3 cup olive oil
12 medium mushrooms, cleaned and quartered
6 cloves garlic, thinly sliced
1 lemon, juiced
salt
fresh ground pepper

Steps:

Place the mushrooms in the oven proof ceramic dish, approximately 6-8 inches in diameter and at least 1 inch high.
Add garlic slices and cover with oil.
Pour lemon juice over the mushrooms.
Season to taste with salt and freshly ground pepper.
If the dish can be used on the stove burner, heat on top of stove over medium high heat for about 6 minutes until the oil is bubbly and the mushrooms are cooked.
If dish can not be used directly on the burner, place under the broiler in the oven and broil until the oil is bubbly and the mushrooms are cooked (about 6 minutes after the oil starts to bubble) Serve with crispy french bread for dipping in the heated garlic oil.

Champinones Al Ajillo (Garlic Fried Mushrooms) image

Provided by PanNan

Categories Vegetable

Time 25m

Yield 4-6 serving(s)

Number Of Ingredients 6

5 tablespoons olive oil
2 tablespoons minced garlic
1 lb assorted fresh mushrooms, cleaned and halved (or sliced 1/4-inch thick, if large)
1/4 cup dry white wine (or dry sherry)
1/4 cup fresh parsley (preferably the flat leaf Italian style)
salt and pepper

Steps:

Warm the oil in a large saute pan over medium heat. Add the garlic and saute about 2 minutes. Do not let it burn.
Increase the heat to high, and add the mushrooms. Saute until tender for about 5 minutes, stirring occasionally. The time may need to be adjusted according to the type of mushroom used.
Add the wine (or sherry) and continue to cook until the liquid is absorbed.
Add the parsley, salt and pepper, and stir to combine.
Serve while hot.