Champiñones al ajillo

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Step 1

Champiñones al Ajillo DOUBLE. Serves four 340g Cremini, baby Bella or white mushrooms, cut into thick 1/4” slices 5 cloves garlic, peeled and sliced 1-2 dried arbol chiles 1/4 cup olive oil 2/3 C (15g when measured with stems removed) parsley 1/2 tsp salt 1/2 tsp black pepper 1 Tbsp lemon juice 1/2 tsp Spanish paprika (optional) Heat oil on medium low. Add dried whole chile and garlic and sauté until garlic is golden and chile is softened, 10 min. Add paprika and black pepper and allow to bloom for 30 seconds. Raise heat to medium Add mushrooms and salt. Sauté for 10-15 min, stirring often, until liquid is mostly reduced and mushrooms are browned. Add lemon juice and stir. Let sit 5 min Garnish with parsley