Setas al Ajillo
Mushrooms with garlic and parsley, in a slightly French way
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- 400 gr crimini or white button mushrooms
- 4 cloves of garlic, sliced thin
- Good quality olive oil
- 2 tbsp parsley
- 2 tbsp lemon juice
- 1 tbsp butter
- 1/4 cup red or white wine
- Stem the mushrooms and cut into bite size pieces.
- Just before cooking them wash and rinse to remove any dirt.
- Place abundant olive oil in a large pan and heat to medium.
- Place the mushrooms in the pan, add salt, and cook until they have released most of their water and are starting to brown.
- Add more olive oil to the pan (the mushrooms tend to absorb a lot of it) and briefly cook the garlic.
- Add about a cup of white wine and cook until the alcohol has evaporated and it has reduced.
- Finish by swirling around butter off heat until it has emulsified into the wine creating an unctuous sauce.
- Serve on a large platter with some bread on the side so guests can mop up the juices.
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Because this is a very simple dish, attention to detail is very important. Choose the best ingredients you can get and treat them with care and respect.
In this recipe we take the liberty of traveling across the Pirinees and introduce a “Frenchier” version of this traditional dish