Few Spanish tapas are so easy to make and as delicious as Spanish garlic mushrooms or champiñones al ajillo. With just a handful of simple ingredients, this dish will burst with flavour. All you need are button mushrooms, extra virgin olive oil, garlic, a hint of chili, a squeeze of lemon juice and a handful of aromatic fresh parsley to create a quintessential Spanish tapas dish.

garlic mushrooms or champiñones ajillo garlic mushrooms in a brown bowl with slices of baguette, parsley and lemon wedges

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What are champiñones al ajillo?

Spanish cuisine is all about simple, humble and honest ingredients and these garlic mushrooms are a perfect example. They highlight Spanish cooking at its best; just a few ingredients that in turn create bold flavours with lots of character.

The word champiñones means mushrooms in Spanish and al ajillo refers to ‘with garlic’. So it’s simply mushrooms cooked with garlic, the Spanish way.

Ingredient notes

Mushrooms: This recipe uses white button mushrooms, but cremini (known as baby portobello, chestnut or brown mushrooms) work beautifully too. Use them either whole, quartered or thinly sliced, depending how you prefer to serve it.
Olive oil: You’ll need a good quality extra virgin olive oil as the flavour base of this dish.
Garlic: A few cloves of fresh garlic is essential, the exact amount depends on your personal taste.
Chili pepper (optional): Traditionally a dried guindilla chili is used, though any dried Spanish chili pepper will work. A pinch of cayenne pepper or smoked paprika powder is a great substitute.
Lemon juice: A squeeze of fresh lemon juice brightens the whole dish, though for a more authentic touch, you can use a splash of sherry vinegar.
Parsley: Serve with fresh parsley.
Seasoning: Season with coarse sea salt or kosher salt and if needed, a pinch of freshly ground pepper.

How to make garlic mushrooms

Note: All the exact quantities of the ingredients can be found in the recipe card at the bottom of this post

Clean the mushrooms: Gently brush off any dirt with a damp paper towel or cloth and trim the bottom end of the stems. Small mushrooms can be left whole, otherwise thinly slice or cut in quarters.
Cut the garlic: Peel and thinly slice the garlic. Slicing makes it easier to control while cooking so it doesn’t burn, compared to when it’s grated or minced.
Cook the ingredients: Heat the olive oil in a large skillet or frying pan over medium-low heat. Sauté the garlic and chili pepper for about 1 minute or until fragrant. Increase the heat to medium-high and add the mushrooms in a single layer. Cook the mushrooms for a few minutes until they are golden brown on the outside and tender inside. Stir occasionally. Don’t stir too much as letting them sit for a moment helps them brown.

Season: When the mushrooms are nearly cooked, pour in the lemon juice and season with salt and pepper to taste. Stir and leave to cook for 30 seconds.
Serve: Serve either warm or cold and garnish with chopped fresh parsley.

Tips to make the best SPANISH garlic mushrooms

Don’t wash the mushrooms: As mushrooms act like sponges, rinsing them in water will make them soak up extra moisture, making them soggy. Rather use a damp cloth or paper towel to wipe off any sand or dirt.
Cut the mushrooms in equal sizes: To allow equal cooking, make sure to cut the mushrooms in more or less similar size, whether you slice, quarter or leave them whole.
Use a large enough pan: To brown and caramelize the mushrooms it’s important they get plenty of contact with the pan. So make sure to use a pan large enough so they are not overcrowded and cook them in a single layer for the best results.
Use enough heat: Cook the mushrooms over medium-high heat to get them nicely browned. If the heat is too low, the mushrooms will ‘boil’ in their own moisture instead of frying, leaving them soft, bland, and far from caramelized.
Don’t burn the garlic: Cook the garlic in medium to low heat to prevent it from burning, which can make it taste bitter. Slicing the garlic allows for better control while cooking.
Season at the end: Add the lemon juice (or sherry vinegar) and salt at the very end when the mushrooms are almost cooked. Adding them too early will make the mushrooms release their moisture and they will not brown and cook properly.

How to serve

Champiñones al ajillo are usually served either warm or at room temperature in a traditional terra cotta dish. Serve Spanish garlic mushrooms by themselves as an appetizer or side dish with slices of baguette, tomato bread or rustic farmers’ loaf. Perfect to enjoy with a glass of Spanish white wine, tinto de verano, sangría or any other Spanish drink.

Or serve these mushrooms with garlic along with other Spanish tapas like these:

How to store

Spanish garlic mushrooms are best when eaten immediately, either warm or at room temperature. While they can be stored for a day or 2, they will lose their crispness and the delicious aroma.

If you want to make them in advance, allow the mushrooms to cool to room temperature once cooked. Transfer them in an airtight container and store in the refrigerator for up to 2 days. Reheat in a skillet on low temperature, in the microwave oven or serve cold.

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