Best for: A quick skillet tapa to start a grilled meal.
Champiñones al ajillo — mushrooms sizzled in garlic-chile olive oil — appear across Spain and Mexico alike; this Mexican-leaning version uses dried guajillo and a finish of lime. Serve them straight from the skillet with warm tortillas or bread for the oil.
Griddle: Cast-iron skillet over direct medium-high heat on the grill, or on a griddle; about 425°F. Equipment: 10-inch cast-iron skillet, tongs.
Ingredients
Total: 22 minutes.
- 1 1/2 lb cremini or button mushrooms, halved (quartered if large)
- 1/3 cup olive oil
- 6 garlic cloves, thinly sliced
- 2 dried guajillo chiles, stemmed, seeded, and cut into thin rings
- 1/2 teaspoon fine table salt
- 2 tablespoons fresh lime juice
- 2 tablespoons chopped cilantro
- Warm tortillas or crusty bread, for serving
Directions
Heat the cast-iron skillet until hot. Add the olive oil, garlic, and guajillo rings and cook for about 1 minute, until fragrant but not browned.
Add the mushrooms in a single layer and leave them undisturbed for 3–4 minutes, until browned on the bottom.
Stir and cook 4–5 minutes more, until the mushrooms give up their liquid and the edges crisp.
Season with the salt and toss once more.
Take the skillet off the heat and stir in the lime juice.
Scatter with cilantro and serve in the skillet with warm tortillas or bread.
Grilling tip: Add the garlic to warm — not smoking — oil; burnt garlic turns the whole skillet bitter.
