Crimini Mushrooms Al Ajillo

There are tons of variations of dishes al ajillo,  or “with a little garlic,” all over Spain. This is an extremely easy and tasty dish that can be served as a side or as a nice little tapa. Pile these mushrooms, hot or cold, into little ceramic dishes, stick a toothpick in each, and you’re on your way to your own tapas party. I also love them tossed in a salad.


  • 1/4 cup olive oil
  • 1 pound small cremini mushrooms, whole, lightly wiped down with a damp cloth
  • 3 cloves garlic, thinly sliced
  • 2 guindilla peppers, or 1 teaspoon red pepper flakes
  • 2 tablespoons Champagne or white wine vinegar
  • 1/2 cup dry white wine
  • Salt
  • Freshly ground black pepper
  • 1/4 cup coarsely chopped fresh parsley


In a large saucepan, heat the olive oil over medium-high heat. Add the mushrooms and roll

them around in the pan with a rubber spatula to brown evenly on all sides. Once the mushrooms

are nice and seared, reduce the heat to medium low and add the garlic while continuing to stir.

Add the peppers or pepper flakes and sauté for 3 minutes, until the garlic starts to wilt, but not

brown. Once the garlic has softened in flavor and texture, add the vinegar and increase the

heat to medium high to glaze the mushrooms.

Pour in the white wine and braise the mushrooms until tender, 8–10 minutes. Season with salt and pepper and finish with a scattering of chopped parsley.

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Rachael Ray