Setas al Ajillo
Spanish · 18 min · vegetarian, vegan, gluten-free, dairy-free, keto, low-carb
151 cal
5g protein
8g carbs
11g fat
per serving · estimated
Ingredients
- 500 g mixed wild mushrooms
- 4 garlic cloves
- 1 dried chili
- 60 ml extra virgin olive oil
- small handful flat-leaf parsley
- 2 tbsp dry sherry
- 1 tsp fine salt
Method
- Wipe the mushrooms clean and tear any large ones.
- Warm the olive oil with sliced garlic and crumbled chili over medium heat for 2 minutes.
- Add the mushrooms and a pinch of salt and fry 6 minutes until their moisture evaporates.
- Pour in the sherry and let it bubble for 1 minute.
- Season, stir through chopped parsley, and serve with bread.
Auto-generated recipe; nutrition figures are estimates. Verify allergens on every ingredient label before cooking.
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