Farm Fresh Recipe
Award-winning Chef José Andrés is credited with bringing both traditional and avant-garde Spanish cuisine to the United States, and serves as Spain’s unofficial ambassador in Washington, DC., where he has no less than five top restaurant concepts. A deeply imaginative chef, Andrés is passionate about local ingredients, and as the father of three girls, he also speaks on nutrition and food policy. He’s the host and producer of PBS’ Made in Spain, focusing on Spain’s food, wine and travel. Enjoy making this light tapas dish, Champinoñes al ajillo (White mushrooms with garlic and parsley, as made in Logroño), found in his cookbook Tapas: A Taste of Spain in America.
Champiñones al ajillo
½ cup Spanish extra-virgin olive oil
1 pound white button mushrooms, cleaned
5 garlic cloves, peeled and thinly sliced
1 sprig fresh thyme
¼ cup Spanish manzanilla sherry
Salt to taste
White pepper to taste
1 Tablespoon finely chopped parsley
Heat 6 Tablespoons of the olive oil in a large sauté pan over a medium flame. Add the mushrooms and leave them in the pan until they brown on one side, 1 minute. Then shake the pan to turn the mushrooms over, and brown again for another minute. Repeat two or three times, until the mushrooms are brown all over. The mushrooms will release some water, but don’t worry: if your pan is hot enough, the water will evaporate.
If the pan seems dry, pour in the remaining 2 tablespoons of olive oil. Add the garlic and thyme, and stir with a wooden spoon until the garlic is light brown, about 30 seconds. Be careful not to burn the garlic.
Pour in the sherry and cook until it almost completely evaporates, about 1 minute. At this point, the pan will contain a nice brown sauce of reduced sherry and mushroom juices. Season with salt and white pepper to taste, sprinkle the parsley on top, and serve immediately in the pan.