Mushrooms in Garlic Sauce
Champiñones al Ajillo
Ingrediënten
- 3 tablespoons olive oil
- 3 garlic cloves finely chopped
- 1½ teaspoons all-purpose flour
- 1 cup beef broth chicken broth, or water
- ½ dried red chile pepper seeded and cut into 3 pieces
- 2 tablespoons finely chopped fresh flat-leaf parsley
- 2 teaspoons fresh lemon juice
- ½ pound small whole or medium (halved) mushrooms, rinsed and trimmed
Instructies
- In a medium skillet, heat 2 tablespoons of olive oil over medium heat.
- Add the finely chopped garlic and cook until it becomes lightly golden and fragrant.
- Adjust the heat to prevent browning.
- Stir in the flour and cook for 1 minute until it absorbs the oil.
- Slowly pour in the beef broth, stirring continuously.
- Add the chile pepper, 1 tablespoon of parsley, and the lemon juice.
- Continue cooking 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, stirring, until they are lightly browned.
- Transfer the browned mushrooms to the garlic sauce and let it simmer for 5 minutes.
- Sprinkle the remaining 1 tablespoon of parsley over the dish.
Notes / Tips / Wine Advice:
Serve hot.
Nutritional Information
Calories: 150 kcal
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