Garlic and Chile-Infused Mushroom Medley
Garlic and Chile-Infused Mushroom Medley
Champiñones al AjilloSpanish garlic sauce, known as alioli, is adored and used to enhance the flavors of various dishes, including vegetables, seafood, and poultry. It pairs exceptionally well with the subtle taste of mushrooms, with a hint of spice from dried red chili pepper.
Ingrediënten
Yields 4 to 6 Servings
- 3 tablespoons of olive oil
- 3 garlic cloves finely chopped
- 1 ½ teaspoons of all-purpose flour
- 1 cup of beef broth chicken broth, or water
- ½ dried red chili pepper seeded and cut into 3 pieces
- 2 tablespoons of finely chopped fresh flat-leaf parsley
- 2 teaspoons of fresh lemon juice
- ½ pound of small whole or medium (halved) mushrooms, rinsed and trimmed
Instructies
- In a medium skillet, heat 2 tablespoons of the olive oil over medium heat.
- Add the finely chopped garlic and cook until it becomes lightly golden and fragrant.
- Lower the heat if necessary to prevent the garlic from browning.
- Stir in the flour and cook for about 1 minute until it absorbs the oil.
- Gradually pour in the beef broth (or chicken broth or water), stirring continuously.
- Add the chile pepper, 1 tablespoon of the chopped parsley, and the lemon juice.
- Continue to cook until the sauce becomes smooth and thickened.
- In another medium skillet, heat the remaining 1 tablespoon of olive oil over medium-high heat.
- Add the mushrooms and cook while stirring until they turn lightly browned.
- Transfer the mushrooms to the garlic sauce and let them simmer for 5 minutes.
- Sprinkle the dish with the remaining 1 tablespoon of chopped parsley and serve it while it’s hot.
Notes / Tips / Wine Advice:
Enjoy your Garlic and Chile-Infused Mushroom Medley with the bold flavors of Spanish alioli!
