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This garlic mushrooms recipe (champiñones al ajillo) is a super simple Spanish tapa that’s not only quick to make, it’s accidentally vegan!

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Why these are the best garlic mushrooms

If you, like me, are the type of person who sees a recipe calling for two cloves of garlic and immediately thinks ‘well, that’s certainly not enough’, then this recipe is for you!

Garlic mushrooms are a widely-served tapa in Spain though not quite nearly as well-known outside of Spain as patatas bravas or tortilla de patata.

But in my opinion it’s one of those tapas that’s actually way better when you make it at home. 

The reason being that bars and restaurants tend to tone down the garlic in traditionally garlic-heavy recipes in order to appeal to a wider public. 

It’s often the case that my husband and I find gazpacho, pan con tomate, and garlic mushrooms rather bland when we order them out!

But when you make them at home you can make them the right way - with as much garlic as they deserve - and you’ll be surprised by how easy they are to make!

With a short list of ingredients, just 20 minutes and one pan, this mushroom tapas is perfect for a snack, appetizer, side dish or as part of a Spanish-themed meal!

Are sauteed mushrooms healthy?

Mushrooms are rich in a variety of B vitamins and are the only vegan natural source of dietary vitamin D. 

They are also a great vegan source of several minerals such as selenium, potassium, copper, iron and phosphorous.

Mushrooms are rich in fibre, protein and antioxidants.

While raw mushrooms have no fat, sautéing mushrooms adds fat to the dish and increases the calorie content.  

Additionally, frying mushrooms causes them to leech soluble substances into the oil, producing more severe losses in protein and antioxidant compounds. 

A 2017 Spanish study concluded that the best way to cook mushrooms to preserve their nutritional properties is to grill or microwave them.

However, this recipe for garlic mushrooms sautéed in olive oil is much healthier than other garlic mushrooms recipes you’ll find online calling for butter or cream. 

Adding butter and cream to mushrooms adds tons of unhealthy saturated fat and cholesterol. 

How to clean mushrooms

Mushrooms from the supermarket are relatively clean since they’ve been grown on farms rather than collected from the wild.

If the end of the stem is dirty, simply cut it off. 

For white button and cremini mushrooms, it’s something of a myth that they shouldn’t be washed with water. 

They’re not as delicate as wild mushrooms and can therefore take a quick rinse under the tap without getting soggy.

What I do is take a few in my hand, place them under the running water and rub off any dirt with my fingers. I’m careful not to get water under the cap on the gills. 

Then just set them aside to drip dry until I’ve finished prepping them all. Easy.

Ingredients for this recipe

Mushrooms: I use white button mushrooms for this recipe.

Garlic: As I mentioned previously, I like my champiñones al ajillo sufficiently garlicky so four cloves it is. Feel free to use less (or more) according to your preference.

Olive oil: The olive oil is first flavoured with the garlic before adding the mushrooms to sautee them.

White wine: Sure to choose a dry white wine that you enjoy the flavour of.

Parsley: Parsley is the usual herb used in this recipe.

Salt and pepper: To season the mushrooms.

How to make garlic mushrooms

You’ll need just seven total ingredients (including salt and pepper!) to make this vegan garlic mushroom recipe.

First you gently fry minced garlic in olive oil until the garlic is soft but not browning.

Then you add mushrooms. White button mushrooms are the usual choice of mushroom for this economical dish.

The mushrooms can be either quartered or sliced. We prefer them quartered so that they’re more of a hearty bite and juicy. 

Sautee the mushrooms over medium-high heat until they are tender all the way through then add dry white wine. 

Let the mushrooms simmer in the wine and their juices until the liquid is mostly absorbed. It’s okay if the mushrooms are served in a bit of liquid but this is not a soupy dish!

Finally, sprinkle over some parsley and season with salt and pepper. That’s it, they’re ready to serve hot!

How to serve garlic mushrooms?

As soon as they’re done, transfer your garlic mushrooms to a small bowl or serving dish. 

You want to serve them hot before they cool.

You can eat this tapa with a fork or with a toothpick and it’s a good idea to have some sliced bread handy to sop up the garlicky juices at the bottom of the dish.

Recipe variations and substitutions

Other mushrooms: Spanish garlic mushrooms are made with white mushrooms. However, you can substitute cremini or brown mushrooms if you prefer.  

Omit the wine: The wine adds a lot of flavour but if you don’t happen to have a bottle or you don’t cook with wine, feel free to leave it out.

Paprika or lemon juice: Smoked paprika is probably the most commonly used spice in Spain and some people like to add a pinch to their sautéed mushrooms. A squeeze of lemon juice over the cooked mushrooms would be nice as well, especially if you don’t use the wine. 

Herbs: Maybe you don’t have/like parsley and are wondering what herbs go with garlic mushrooms? Try substituting the parsley for thyme, basil, oregano, or tarragon.

FAQs

Make ahead and storage tips

Garlic mushrooms can be made in advance and stored in an airtight container in the fridge for up to three days. Reheat them in the microwave or in a pan on the stove.

Can you freeze garlic mushrooms? Yes, you can freeze sautéed mushrooms. Spread them on a pan and place in the freezer until frozen then transfer them to a freezer-safe bag. The texture won’t be the same as freshly sautéed garlic mushrooms but you can use them in soups, stews or pasta sauce. 

What goes with garlic mushrooms?

I’m often asked for vegan tapas recipes and fortunately I have many such recipes on the blog!

If you are planning a party and looking for more appetizers to serve in addition to these garlic mushrooms you can try: