Spanish Garlic Mushrooms: Easy Setas al Ajillo
Quick Spanish tapas of button mushrooms sautéed with garlic and finished with dry sherry. Soft, savory mushrooms with aromatic garlic and a subtle wine note, ready in under 15 minutes. Traditional setas al ajillo made simple for weeknight entertaining or appetizers.
Ingredients
- 1 ½ teaspoon olive oilbutterequal volumedairyadds dairyFull guide →
- 1 clove garlic, sliced, chopped or grated
- 5 ½ oz button mushrooms, cleaned and trimmedcremini mushroomssame weightearthyfungiFull guide →
- salt
- pepper
- ½ tablespoon dry sherry or amontilladodry white wineequal volumeaperitifwineFull guide →
- parsley, choppedfresh chivessame volumealliumFull guide →
Instructions
- 1
Heat olive oil in a small frying pan over low heat.
- 2
Add sliced garlic and cook for 1 minute until softened.
- 3
Increase heat to medium-high, add cleaned and trimmed mushrooms, season with salt and pepper.
- 4
Cook for 6 or 7 minutes until mushrooms are tender, testing with a knife blade for easy penetration.
- 5
Pour in sherry and cook for another 2 minutes.
- 6
Toss through chopped parsley and serve immediately.
Tips
Keep garlic cooking time to 1 minute over low heat to avoid browning, which creates bitterness.
Test mushroom tenderness by piercing with a knife tip; they should yield easily when done.
Serve immediately after adding parsley to maintain the bright color and fresh flavor.
Good to Know
Refrigerate in an airtight container for up to 2 days. Reheat gently in a pan with a splash of water.
Prepare mushrooms (clean and trim) up to 4 hours ahead. Cook the full dish just before serving for best texture and flavor.
Serve hot as a Spanish tapas, with crusty bread to soak up the pan juices, or as a side to grilled meats or fish.
Common Mistakes
Cook garlic over medium or high heat to avoid browning and bitterness.
Do not overcook mushrooms past tender stage to avoid a mushy texture.