Hongos y Ajo (Mushrooms & Garlic)

Serves 4

Garlicky mushrooms make a simple yet elegant appetizer.


1 pound crimini mushrooms, dirt brushed off
5 tablespoons Spanish olive oil
¼ teaspoon red chili flakes
5 cloves garlic, sliced
½ cup fresh parsley leaves, chopped
½ cup white wine
Juice of 1 lemon
Salt and pepper
Crusty bread for serving


Brush the mushrooms clean, trim off long stems, and cut mushrooms in half if any of them are too big. In a large, heavy bottom sauté pan, heat the oil and chili flakes on medium high heat, add the garlic, and cook for about 3 minutes or until lightly browned. Next, add the mushrooms and sauté over high heat for about 5 minutes, making sure to stir the entire time. Add the parsley, wine, and lemon juice, and stir. Lower heat to simmer, and cook uncovered stirring occasionally for another 4 minutes. Season with salt and pepper, and serve over crusty warm bread.