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
500 g Mushrooms
20 g Garlic
35 g Olive oil
25 g Lemon juice
12 g Fresh parsley
2 g Ground chilli
200 g White wheat bread
3 g Salt
1 g Black pepper
Method
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.
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.
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.