Mexican-style garlic mushrooms (Mexican Champiñones al ajillo)

Español These Mexican-style garlic mushrooms, known as champiñones al ajillo, are one of those easy, budget-friendly, flavor-packed recipes you can make in minutes. Just imagine the rich aroma of garlic sautéed with guajillo chiles, creating a deep, savory flavor that makes every bite irresistible.

If you’re looking for a meatless option for Lent or simply want a light yet flavorful meal, this recipe is going to become a favorite.

These garlic mushrooms are perfect for tacos—just add a little cheese on top and let it melt… and that’s it! Or use them to fill quesadillas, or even leave them whole instead of slicing and serve them as a delicious appetizer.

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What does “al ajillo” mean?

When we say something is prepared al ajillo, we mean it’s cooked with plenty of garlic in oil (and sometimes butter), along with dried chiles like guajillo that add flavor and color.

This technique is widely used in Mexican cuisine, from shrimp to fish… and these mushrooms are no exception.

What are champiñones called in the United States?

If you’re in the U.S., you can find them labeled as:

• White Button Mushroom
• Button Mushroom
• White Mushroom
• Common Mushroom
• Table Mushroom

All of these work perfectly for this recipe.

Ingredients

• 4 cups mushrooms (sliced or whole)
• 8 garlic cloves, thinly sliced
• 1/4 cup dried guajillo chile, cut into small pieces (about 3 chiles)
• 3 tablespoons vegetable oil
• 1 tablespoon butter
• 1/2 teaspoon salt (or to taste)

How to Make Garlic Mushrooms (Step-by-Step)

1. Prepare the chiles
   Remove the stems and seeds from the guajillo chiles. Cut them into small pieces.

2. Slice the garlic
Cut the garlic cloves into thin slices.

Clean the mushrooms
You can wipe them with a damp cloth or rinse them quickly (I rinse mine too—don’t worry ).

Cut the mushrooms
Slice them into 2–3 pieces, or leave them whole if serving as an appetizer.

Heat the fats
In a large skillet, melt the butter together with the oil.

Sauté the garlic and chiles
Add the garlic and cook until fragrant (don’t let it burn).
Add the guajillo chile and cook until the oil turns a reddish color.

Add the mushrooms
Sauté for 1–2 minutes.

Cover and cook
Cover and cook for 4 minutes, stirring halfway through.

Uncover and finish cooking
Cook for another 2 minutes until soft and juicy.

Add salt to taste and serve

Tips for Best Results

• Don’t overcrowd the pan so they brown properly
• Avoid burning the garlic—it can turn bitter
• Add a splash of lime juice at the end for extra flavor
• For more heat, add chile de árbol or red chili flakes

How to Serve Garlic Mushrooms

These mushrooms are delicious as:

• Tacos with corn tortillas
• Quesadillas with melted cheese
• A side dish for meat or chicken
• A snack or appetizer

Laura’s Note

I especially love this recipe during Lent because it’s a flavorful meatless option. And I’ll share something with you… lately I’ve been going back to storytelling in my videos, just like when I used to write my column years ago.

At the end of this post, you’ll find a reel where I share a curious (and slightly creepy ) story about mushrooms… don’t miss it.