This was a dish that I made to pair at my collaborative happy hour event with The Quail & Olive and Twisted Roots Winery. I matched this with the 2018 Cabernet Sauvignon and served it alongside my albóndigas.
Champiñones al Ajillo
Spanish garlic mushrooms. These are a popular Spanish tapas, champiñones al ajillo is a bright mushroom dish that's sautéed with garlic, olive oil, lemon juice, and seasoned with herbs, salt, and pepper. A pinch of chili lends some nice heat.
Ingredients
3 Tablespoons olive oil (I used the Picual oil which is a club special at The Quail & Olive)
8 oz brown mushrooms, wiped clean and halved
2 cloves garlic, crushed and chopped
1 Tablespoon vinegar (I used the Champagne Mimosa vinegar at The Quail & Olive)
freshly ground salt
freshly ground pepper
2 teaspoons fresh cilantro, chopped
pinch dried red chili flakes, optional
Procedure
Heat olive oil in a large skillet. Add and cook the mushrooms for two minutes, stirring frequently. Add the garlic, vinegar, salt, and pepper. Cook for another 4 to 5 minutes. Remove from heat and, if using, stir in the red chili flakes. Before serving, sprinkle with chopped cilantro.