These Sautéed Mushrooms with Aioli, known as Champiñones con Alioli Verde, are one of Spain´s most unknown tapas recipe. They´re packed with flavors, seriously easy to make and all done in just 20 minutes.
This recipe hails from the province of Sevilla, but more specifically, from restaurant Bar Las Golondrinas in downtown Sevilla. It´s typically served as a tapas appetizer, but you can also serve it as a side dish, next to some roasted potatoes and grilled fish.
To make the aioli, I used mayonnaise. You can easily veganize this recipe by using a plant-based mayo. To put the sauce together, I used a mortar & pestle. But you can also use a handheld blender, a food processor or even a nutribullet.
TIPS & TRICKS to Make this Recipe: You can serve these mushrooms warm, at room temperature or even chilled. They will hold for up to 4 days in the fridge, in an air-tight container.
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Watch the Video Below on How to Make these Sautéed Mushrooms with Aioli
Sauteed Mushrooms with Aioli
- 4 tbsp extra virgin olive oil 60 ml
- 15 white mushrooms
- 2 cloves garlic
- 1/4 cup chopped fresh parsley 15 grams
- 1/2 cup mayonnaise 120 grams
- 1 tsp lemon juice 5 ml
- pinch sea salt
- dash black pepper
- handful chopped parsley
To make the aioli, add the cloves of garlic roughly chopped into a mortar, along with 1/4 cup (15 grams) chopped parsley and a kiss of sea salt, using a pestle, pound down on the ingredients until you form a paste like texture, then add in the mayonnaise, lemon juice and 1 tbsp (15 ml) extra virgin olive oil, season with sea salt & black pepper and whisk together until you form a creamy sauce, set aside
Heat a large nonstick fry pan with a medium-high heat
Meanwhile, add the mushrooms into a colander and give them a quick rinse under water, just for 5 seconds, then pat each mushroom dry with paper towels and remove any excess dirt, then cut off a little bit from the stem without completely removing it
Once the pan is nice and hot, add in 3 tbsp (45 ml) extra virgin olive oil and the mushrooms, mix together, then place the mushrooms in a single layer and cook for 2 minutes without mixing, after 2 minutes flip the mushrooms to cook the other side, cook for another 2 minutes, then season with sea salt & black pepper, mix together and remove from the heat
Transfer the mushrooms into a serving dish, all stem side up, top off each mushroom with a dollop of the aioli, garnish with chopped parsley, serve warm or at room temperature, enjoy!
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