New York Food Journal

Inspired by my recent visit to Tertulia, I decided to cook something Spanish at home.  I turned to setas al ajillo (mushrooms with garlic), which is not only one of my favorite Spanish dishes but also one of the simplest.  I used about equal parts shiitake and cremini mushrooms, but almost any kind of mushroom will work here.  Saute them with extra virgin olive oil and copious amounts of garlic, add a splash of wine and finish with a dusting of parsley.

Setas al Ajillo - Mushrooms with Garlic

2 tablespoons extra virgin olive oil
4-6 cloves garlic, sliced or chopped
1 pound fresh mushrooms, sliced if necessary
1/3 cup dry sherry or white wine
2-3 tablespoons parsley, chopped

1.  Heat the olive oil in a large saute pan over medium low heat.  Add the garlic and saute for about a minute so that the garlic softens but does not turn brown.

2.  Turn the heat up to medium-high and add the mushrooms.  Season with salt and pepper and cook for about 5-7 minutes, stirring occasionally, until the mushrooms are tender.

3.  Add the wine and cook for 1-2 minutes until the wine has largely cooked off.  Taste and adjust the seasoning if necessary.  Stir in the parsley and serve.