Ajillo Mushrooms (Spanish garlic mushrooms), is an easy mushroom tapas recipe which is takes less than 10 minutes to make. Rich with garlic and parsley, it makes a delicious side dish or canapé as well.
Garlic and mushrooms are such a delicious ingredient pairing, and when mixed with classic Spanish flavours, they make a stunning simple tapas recipe.
‘Al Ajillo’ is the Spanish term for a mix of garlic, cayenne, pepper and olive oil. I have altered this mix slightly and replaced the cayenne pepper with a pinch of smoked paprika (one of my favourite Spanish spices) and dried chilli flakes.
Naturally vegan and gluten free, this mushroom tapas dish is delicious and memorable. Just one bite transports you back to warm balmy Mediterranean summer evenings sat outside a small tapas bar, hearing the crickets chirping in the distance.
Quick and easy to make (ready in under 10 minutes!), these garlic mushrooms are the perfect tapas dish. Serve alongside cheese, ham, bread and other classic tapas dishes such as Patatas Bravas and small bowls or glasses of cucumber gazpacho.
You can also enjoy them as a mushroom side dish – they are especially delicious with chicken or pork. And when served with cocktail sticks they are a tasty nibble or canapé.
How long will this mushroom tapas dish keep?
These garlicky mushrooms are best enjoyed the day they are made. However, they will keep in a sealed container in the fridge for up to 2 days. Bring them to room temperature before serving as the olive oil can solidify whilst they are in the fridge.
Which mushrooms should I use?
I have used small button mushrooms in this recipe, and left some whole whilst halving the rest. You could use larger button mushrooms and quarter them.
I don’t have any fresh lemon juice.
Use the same amount of sherry vinegar.
What can I substitute for sherry vinegar?
Champagne vinegar or rice vinegar would work instead.
Can I use hot paprika instead of Smoked paprika?
No! It would make the mushrooms very spicy! You could add a pinch of sweet paprika instead. If you only have hot paprika then either leave out the paprika altogether or don’t use the chilli flakes.
- Enjoy with a cerveza (beer), glass or red wine. Add some crusty bread to mop up all that olive oil rich in garlic, parsley, smoked paprika and dried chilli.
- As a vegetable side dish to chicken or pork.
- Spoon over toast for a delicious lunch. A sprinkling of goats cheese on top is delicious too!
- Make up an international tapas style meal at home by serving these mushrooms with this vegan black olive tapenade, easy Greek salad, and these Japanese spring rolls. Omit the feta or use a vegan feta from the Greek salad and you have a collection of vegan tapas recipes.
Ajillo Mushrooms (Spanish Garlic Mushrooms)
- 125 g small button mushrooms
- ½ tablespoon olive oil
- 2 cloves garlic crushed
- pinch dried chilli flakes
- pinch smoked paprika
- 1 tbsp lemon juice or sherry vinegar
- 2 tablespoon fresh flat leaf parsley roughly chopped
- With a damp cloth or piece of kitchen paper, gently wipe the mushrooms to remove any dirt. (There is no need to peel them).
- Depending on their size, leave the small mushrooms whole and halve any larger mushrooms. You want them to be a small bitesize.
- Heat the olive oil in a medium frying pan over a high heat and fry the mushrooms for 2 minutes, until the liquid from the mushrooms starts to run.
- Reduce the heat to medium and add the crushed garlic, chilli flakes and smoked paprika.
- Add the lemon juice or sherry vinegar (take care as this can spit) and simmer for 5 minutes.
- Take off the heat and stir through the parsley. Season to taste with salt and black pepper.
- Serve straight away or at room temperature.