Champiñones al ajillo
Ingredients
- 4 cups mushrooms
- 8 garlic cloves
- 1/4 cup dried guajillo chile
- 3 tbsp vegetable oil
- 1 tbsp butter
- 1/2 tsp salt
Instructions
- Prepare the chiles Remove the stems and seeds from the guajillo chiles. Cut them into small pieces.
- 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
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