Champiñones al Ajillo – Chili Garlic Mushrooms


  • 1/2 Stick butter
  • 6 Garlic cloves, minced
  • 3 Guajillo chile peppers, stem and seeds removed and thinly sliced
  • 2 Chiles de arbol, minced
  • 1 Pound (450 Grams) mushrooms, cleaned with stems trimmed
  • 1/4 Cup white wine
  • Freshly ground black pepper, to taste
  • Salt to taste
  • 1-2 Green onions, finely chopped
  • 2 Tablespoons parsley, finely chopped


In a medium heavy-bottomed pot set over medium heat, melt the butter and saute garlic 1-2 minutes.

Add the chile peppers cook until tender, stirring occasionally.

Add the mushrooms and saute about 5-7 minutes, stirring frequently. add the wine, black pepper, salt, green onions, and parsley and reduce heat to low. Simmer another 5 minutes or so, stirring occasionally. Remove from heat.

You can serve the mushrooms as an appetizer with some crusty bread (thus more traditionally like the Spanish tapas), or serve them as a taste side dish to arrachera steak, rice, and warm tortillas.

Recipe Posted by Lindsay

One Response to “Champiñones al Ajillo – Chili Garlic Mushrooms”

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