Spanish garlic mushrooms with bread

A tapas-style pan of browned mushrooms, garlic, lemon and parsley with toasted wheat bread.

Estimated total time: 25 minutes2 portionsAbout 500 kcal per portion
Garlic mushrooms with parsley on a white plate
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Photo: Tamorlan · CC BY 3.0 · Photo source. The photograph shows the garlic mushrooms but not the measured bread; its exact oil, garlic and seasoning are unknown.

Ingredients for 2 portions

Method

  1. Wipe and quarter 500 g mushrooms, slice 20 g garlic and chop 12 g parsley. Measure 25 g lemon juice and cut 200 g wheat bread into slices.
  2. Heat 35 g olive oil in a wide pan over medium-high heat. Brown the mushrooms for 8–10 minutes, stirring so their released liquid evaporates. Add garlic and 2 g ground chilli for 2 minutes; stir in lemon juice, 3 g salt and 1 g pepper for another 1–2 minutes.
  3. Take the pan off the heat and fold in the parsley. Toast the 200 g bread and divide the mushrooms and bread between two plates, spooning over the garlic oil. Serve immediately.

Based on Trudy’s Spanish garlic-mushroom tapa, enlarged to a light meal with measured bread. The source cooks a smaller pan of mushrooms faster; the larger quantity needs a wide pan and longer cooking. Choose wheat bread labelled vegan. The photograph omits the measured bread and cannot verify its seasonings. Calories are ingredient-based estimates, and time has not been kitchen-tested.

Champiñones al ajillo

Allergens and ingredient checks

Listed allergens: gluten. Check actual packaging and cross-contact information. Nutrition is estimated from ingredient weights; recipe suitability depends on the specified products.

Trudy / MediterrAsian — Champiñones al ajillo

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