Setas al Ajillo

Fleshy mushrooms that release their juices before caramelizing in garlic and chili-infused oil. The short, glossy sauce coats every piece, exhaling the aroma of reduced white wine.

• Prep time: 10 min
• Cook time: 15 min
• Difficulty: Easy
• Calories: 203
• Protein: 4 g
• Carbs: 4 g
• Fat: 16 g

Ingredients

• 600 g Button mushroom ( quartered )
• 5 piece Garlic ( finely minced )
• 4 tbsp Extra virgin olive oil
• 60 ml Dry white wine
• 1 piece Hot chili pepper ( sliced )
• 1 tbsp Flat-leaf parsley ( chopped )
• 1 pinch Fleur de sel
• 1 pinch Black pepper ground
• 30 ml Sherry (Fino)

Instructions

1. Mushroom preparation

   Clean the mushrooms with a damp cloth to remove dirt. Never rinse them under water. Cut them into even quarters so they cook at the same speed.

2. Oil infusion

   In a large skillet, heat the olive oil over medium heat. Add the garlic and chili. The garlic should sizzle in the oil and turn golden without ever turning black, otherwise it will be bitter.

3. Searing the mushrooms

   Increase the heat and add the mushrooms. They will first release their water. Cook until completely evaporated and wait until they start to brown and become firm.

4. Deglazing and binding

   Pour in the dry white wine and the Sherry wine. Scrape the bottom of the pan to release the juices. Let reduce until the liquid becomes syrupy and coats the spoon.

5. Finishing

   Turn off the heat. Add the chopped parsley and fleur de sel. Stir vigorously one last time to thoroughly coat the mushrooms in the glossy sauce.

Chef's tips

• Do not overcrowd the pan, otherwise the mushrooms will boil in their juice instead of searing.
• Use high-quality olive oil, as it carries all the garlic flavor.

Storage

Keep for 2 days in the fridge. Reheat in a pan over low heat with a splash of water to loosen the sauce.