Setas al Ajillo

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Setas al Ajillo

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4
Calories/serving: —Protein/serving: —Fat: —Carbs: —Fiber: —Sugars: —Sodium: —Iron: —

Ingredients

    Ingredients

  • 400gr crimini or white button mushrooms
  • 4cloves of garlic minced
  • Good quality olive oil, enough to fill the bottom of the pan and then some more
  • 2tbsp parsley
  • 2tbsp lemon juice
  • kosher salt
  • bread pieces, to mop of the juices

Instructions

Instructions

1Cut the mushrooms in half trough the stem. Just before using them wash them in a large bowl and rinse well.
2Heat up the olive oil in a large pan.
3Place the mushrooms cut side down so they will brown deeply. Make sure not to crowd them, as we want them to cook quickly. Putting too many mushrooms in your pan will cause them to release too much water at the beginning, which will steam them instead of deeply caramelizing them.
4As your mushrooms cook they will shrink, as water will be evaporating rapidly at the high heat. If your pan is not large enough, leave your first batch of mushrooms in the pan but move them to the sides, to make room for your second and subsequent batches. Check the underside of the mushrooms to see how deeply they have browned.
5When all your batches of mushrooms have been cooked, turn off the fire. Add the garlic and shake your pan, forcefully enough that the mushrooms will flip as they hit the round side of your pan.
6Add the lemon juice, parsley and salt, all of these a little at a time.
7Taste with a piece of bread and adjust seasoning.
8Serve on a large platter with all the juices, and the bread spread on the sides.

Chef's Notes

Quality First

Because this is a very simple dish, attention to detail is very important. Choose the best ingredients you can get and treat them with care and respect. The olive oil is part and parcel of the sauce. Don't skimp on it, and use a good quality olive oil. Your tastebuds will thank you!

The Perfect Pan Technique

Make sure not to crowd your pan. If necessary, cook in batches but do not remove the mushrooms that have browned. Instead, push them to the sides of the pan. We don't salt at the beginning to prevent the mushrooms from releasing too much water. We want them to brown deeply and quickly.

Versatile Flavor Base

The basic ingredients work with many other foods: garlic, olive oil, parsley, lemon juice. A great combination of flavors, great with shrimp, gigante beans and many more. This technique opens doors to countless Spanish tapas variations.

The Spanish Way to Serve

The bread can be used many ways. My preferred one is to eat the mushrooms with a toothpick, and the bread to mop up the juices. This is how it's done in Spanish tapas bars - every drop of that garlicky oil is precious.

‹
"Chef Daniel led us through making pasta dough and shaping ravioli. It was hands-on, fun, and ended with a beautiful shared meal. The whole evening was simple, warm, and full of connection."
Sasha Matera-Vatnick
Three Trees via Google
"This was a really special experience. There’s nothing better than listening to Beyoncé while learning to cook amazing food! Chef Daniel made everyone feel welcome and kept the energy fun and light."
Troy Savery
via AirBnb
"Chef Daniel was welcoming, prepared, and incredibly knowledgeable. He explained each step clearly and shared great tips for making pizza at home. The dough, the techniques, the final result — everything was spot on."
Richard Sanders
via Cozymeal
"I'm an executive assistant and picky about team events — but this class was perfect. Chef Daniel balanced structure with fun, and the pizzas were incredible. We laughed nonstop and had a great space for our drinks and food."
Emily Antner
TrueWork via ClassBento
"Chef Daniel led us through making pasta dough and shaping ravioli. It was hands-on, fun, and ended with a beautiful shared meal. The whole evening was simple, warm, and full of connection."
Sasha Matera-Vatnick
Three Trees via Google
"This was a really special experience. There’s nothing better than listening to Beyoncé while learning to cook amazing food! Chef Daniel made everyone feel welcome and kept the energy fun and light."
Troy Savery
via AirBnb
"Chef Daniel was welcoming, prepared, and incredibly knowledgeable. He explained each step clearly and shared great tips for making pizza at home. The dough, the techniques, the final result — everything was spot on."
Richard Sanders
via Cozymeal
"I'm an executive assistant and picky about team events — but this class was perfect. Chef Daniel balanced structure with fun, and the pizzas were incredible. We laughed nonstop and had a great space for our drinks and food."
Emily Antner
TrueWork via ClassBento
"Chef Daniel led us through making pasta dough and shaping ravioli. It was hands-on, fun, and ended with a beautiful shared meal. The whole evening was simple, warm, and full of connection."
Sasha Matera-Vatnick
Three Trees via Google
"This was a really special experience. There’s nothing better than listening to Beyoncé while learning to cook amazing food! Chef Daniel made everyone feel welcome and kept the energy fun and light."
Troy Savery
via AirBnb
›

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