Mushrooms Al Ajillo Recipe

prepare mushrooms

Wipe crimini mushrooms clean with a damp cloth or paper towel. Trim stems if needed and slice mushrooms into 1/4–1/2-inch thick slices so they cook evenly.

slice garlic

Peel garlic cloves and slice thinly. Thin slices will brown quickly and release more flavor into the oil.

chile prep

Leave chile de árbol whole for a milder toasted heat or break them in half and remove some seeds for more pronounced heat. Keep a few whole for garnish if desired.

heat oil and bloom chiles

Place a large skillet (preferably cast-iron or stainless steel) over medium heat. Add the olive oil and let it warm for 1 minute—do not let it smoke. Add the chile de árbol and cook gently for 30–45 seconds until fragrant, turning once so they toast evenly; this infuses the oil.

cook garlic

Add the sliced garlic to the pan and reduce heat to medium-low. Sauté the garlic, stirring constantly, until it just begins to turn pale golden (about 1–2 minutes). Watch carefully so it doesn’t burn.

saute mushrooms

Increase heat to medium-high and add the sliced mushrooms in a single layer as much as the pan allows (work in batches if necessary). Let mushrooms sear without stirring for 2–3 minutes to develop color, then stir and continue cooking for another 3–4 minutes until mushrooms are nicely browned and have released most of their liquid.

deglaze with red wine

Pour in the red wine, scraping any browned bits from the bottom of the pan with a wooden spoon. Allow the wine to bubble and reduce for 2–3 minutes until it has mostly evaporated and the mushrooms are glazed. This concentrates flavor and cooks off most alcohol.

season and finish

Add the butter (if using) and let it melt into the pan to create a glossy finish. Stir in the chopped parsley and optional oregano/thyme. Season with sea salt, freshly ground black pepper, crushed red pepper flakes (if using), and finish with a teaspoon of fresh lemon juice to brighten the dish. Taste and adjust salt or pepper as needed.

Transfer the mushrooms al ajillo to a warm serving dish. Garnish with an extra chile de árbol or a sprinkle of chopped parsley. Serve immediately with crusty bread, grilled bread rub, or as a tapas-style side to meats or rice.