{"id":461,"date":"2011-07-04T20:17:41","date_gmt":"2011-07-04T17:17:41","guid":{"rendered":"https:\/\/zarada.net\/?p=461"},"modified":"2011-07-06T17:30:13","modified_gmt":"2011-07-06T14:30:13","slug":"champigones-al-ajillo-mushrooms-with-garlic","status":"publish","type":"post","link":"https:\/\/zarada.net\/?p=461","title":{"rendered":"Champigñones al ajillo (Mushrooms with garlic)"},"content":{"rendered":"

We love this very simple spicy condiment on its own as a tapas or as an accompaniment with a fish or chicken main dish. Its a Spanish tapas dish which I tasted for the first time in a Tapas Bar in the centre of Madrid on my very first trip there in 1999.<\/em><\/p>\n

\"Champig\u00f1ones <\/p>\n

INGREDIENTS<\/strong><\/p>\n

250 gms fresh button mushrooms<\/p>\n

1 whole garlic<\/p>\n

\"Whole <\/p>\n

 <\/p>\n

5 \u2013 6 guindilla (dried little Spanish peppers)<\/p>\n

 \"Guindilla\" <\/p>\n

 <\/p>\n

3 tbsp extra virgin olive oil<\/p>\n

1 capful sherry vinegar<\/p>\n

Salt to taste<\/p>\n

 <\/p>\n

DIRECTIONS<\/strong><\/p>\n

Wash the mushrooms and cut into quarters. If they are larger, cut into 6 pieces each.  Peel the garlic cloves and chop coarsely.<\/p>\n

Heat the olive oil in a heavy non-stick pan and saut\u00e9 the chopped garlic. Crush the guindilla and add to the garlic. Fry for a short while on medium heat until fragrant.<\/p>\n

Add the mushrooms and salt to taste and fry slowly, turning it regularly, until the mushrooms have shrunk and lost part of its liquid. Add the sherry vinegar and continue cooking until all the water has dried.<\/p>\n

 \"\" <\/p>\n

Serve hot.<\/p>\n

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