Spanish Vinegar & Garlic Mushrooms | Champiñones al Ajo Cabañil
These Spanish Vinegar & Garlic Mushrooms are packed with so many great flavors, they´re super easy to make and come together in under 30 minutes. Vegan.
- Prep time
- 10 min
- Cook time
- 15 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 2 tbsp extra virgin olive oil (30 ml)
- 12 button mushrooms
- 5 cloves garlic
- 2 tbsp chopped parsley (8 grams)
- 1/4 cup white wine vinegar (60 ml)
- sea salt & black pepper
Instructions
- 1
Roughly chop 5 cloves garlic and add into a mortar, pinch in a little sea salt and mash with a pestle until you form a paste like texture, then add in 2 tbsp chopped parsley and 1/4 cup white wine vinegar, mix together until well combined and set aside
- 2
Rinse 12 button mushrooms under cold running water, pat the mushrooms completely dry and cut each one into half
- 3
Heat a large fry pan with a medium-high heat
- 4
After 4 minutes add in 2 tbsp extra virgin olive oil and the cut mushrooms, mix the mushrooms with the olive oil so each one is coated in the olive oil, then place them all in a single layer cut side down, cook for 4 minutes without moving the mushrooms
- 5
After 4 minutes, mix the mushrooms for 2 minutes so they´re evenly suateed all around, then lower the heat to a low-medium heat, add in the vinegar & garlic sauce and season with sea salt & black pepper, mix together and simmer for 4 to 5 minutes, or until all the sauce has been absorbed by the mushrooms, then remove the pan from the heat, transfer the mushrooms into a dish and sprinkle with chopped parsley, enjoy!