Hongos Al Ajillo Food

GAMBAS AL AJILLO (SPANISH GARLIC SHRIMP RECIPE)

Steps:

• Pat the shrimp dry and season with kosher salt. Set aside for now.
• Heat the extra virgin olive oil over medium heat until shimmering but not smoking. Add the garlic and red pepper flakes. Cook over medium heat up to 60 seconds or until the garlic gains some color (be careful not to burn it).
• Add the shrimp and paprika. Cook briefly, tossing regularly, and watching that the flesh turns opaque with a pearly pink color (about 3 minutes or so; this will depend on the size of the shrimp). Remove the pan from the heat.
• Stir in sherry, lemon juice and parsley.
• Transfer the shrimp and sauce to a serving bowl. Serve with your favorite crusty bread.

CHAMPINONES AL AJILLO (GARLIC FRIED MUSHROOMS)

Steps:

• Warm the oil in a large saute pan over medium heat. Add the garlic and saute about 2 minutes. Do not let it burn.
• Increase the heat to high, and add the mushrooms. Saute until tender for about 5 minutes, stirring occasionally. The time may need to be adjusted according to the type of mushroom used.
• Add the wine (or sherry) and continue to cook until the liquid is absorbed.
• Add the parsley, salt and pepper, and stir to combine.
• Serve while hot.

HONGOS AL AJILLO

Steps:

• In a large heavy skillet, heat the oil over medium to high heat. Add the onion and cook for 3 to 4 minutes, stirring frequently, until golden. Reduce the heat to low, add the garlic and chiles and saute, stirring, for 1 minute more. Do not brown the garlic. Add the mushrooms, epazote, and salt and cover the pan tightly. Cook for 8 to 10 minutes, or until the mushrooms are tender, and serve at once.