Champinones al Ajillo
A few months ago, one of my friends came up with the brilliant idea of Dinner Club, a group of local friends and foodies that regularly gets together to cook, eat, and socialize. It’s a collaborative and family-friendly gathering that is teeming with creativity and anticipation, as we plan and share our plans online leading up to the event.
Last month I hosted a tapas event. Tapas were my idea, but once I started looking into them I was immediately anxious about my choice. I am not comfortable cooking a lot of fish and seafoods, ingredients with which traditional tapas are heavy. Luckily other folks stepped up and made smelt, salmon ceviche, shrimp, and others. We had marinated chorizo, dates wrapped with bacon, manchego cheese with quince, melon con jamon, fresh bread and tomato caper salsa, and other fantastic and new flavors.
I made several items, but this was among my favorites, adapted from a smattering of recipes from Martha Stewart to Real Simple to others. I love mushrooms and this was easy and light, and got better and better as it sat around at room temperature marinating in its own juices. I took the leftovers and reheated them with a dose of heavy cream, reduced by half, and tossed with linguine, fresh chopped parsley, and parm. So good.
- 2 pounds fresh mushrooms, quartered
- 3 T olive oil
- 1 medium chopped onion
- 6 garlic cloves, minced
- 1 cup dry white wine
- 2 T fresh thyme, minced (approximate)
- 1/2 cup chopped fresh parsley
- juice of 1/2 a lemon
- Kosher salt and fresh ground black pepper
- Heat oil over medium heat. Add the onions and sauté until tender. Turn heat to medium-high, add garlic and stir for one minute. Add mushrooms and cook without stirring until they start to release some of their liquid. Add wine, thyme, half the parsley, and salt and pepper to taste.
- Turn heat to medium-low and cook until mushrooms are tender and some wine remains in the pan, about 15-20 minutes.
- Remove from heat and stir in remaining parsley and lemon juice. Transfer to serving dish. Serve with crusty bread and/or toothpicks.
- Cook leftover mushrooms with heavy cream and toss with linguine, parm, and chopped parsley for an awesome 2nd day dinner.