Champiñones al Ajillo

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Puente de los Suspiros

📍 Where this dish comes from: Barranco, Lima · Puente de los Suspiros
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Champiñones al Ajillo, plated and ready to serve

A Peruvian-Spanish tapas staple: mushrooms sautéed hard and fast in garlic and olive oil until deeply golden, finished with a splash of wine and parsley.

What You’ll Need

Ingredients for Champiñones al Ajillo

Champiñones al Ajillo

A Peruvian-Spanish tapas staple: mushrooms sautéed hard and fast in garlic and olive oil until deeply golden, finished with a splash of wine and parsley.
Print Recipe
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Course: Side Dish
Cuisine: Peruvian
Servings: 4 servings
Calories: 160kcal

Ingredients

  • 1 1/2 lb cremini or button mushrooms halved
  • 3 tbsp olive oil
  • 4 cloves garlic thinly sliced
  • 1/4 cup dry white wine (sub: chicken broth)
  • 2 tbsp butter
  • Fresh parsley, chopped
  • Sea salt and black pepper
  • Red pepper flakes (optional)

Instructions

  • Heat the olive oil in a large skillet over high heat until shimmering.
  • Add the mushrooms in a single layer, cut-side down, and cook undisturbed 3–4 minutes, until deeply golden.
  • Add the garlic and cook 30 seconds, until fragrant.
  • Deglaze with the wine and let it reduce by half, about 1 minute.
  • Stir in the butter, season with salt and pepper, and toss until glossy.
  • Garnish with parsley and red pepper flakes.

Nutrition

Serving: 1serving | Calories: 160kcal | Protein: 4g | Fat: 14g | Fiber: 1g
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Cooking Champiñones al Ajillo in the kitchen

Health Benefits

  • Mushrooms are naturally low-carb, and the sauce here uses butter and wine reduction rather than any starch thickener.
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