A Peruvian Forest Floor Fiesta: Sizzling Garlic & Chile Mushrooms (Champiñones al Ajillo)
Details
Earthy mushrooms sizzled in a riot of garlic, chile, and a splash of pisco.
Ingredients
Instructions
Heat The Olive Oil In A Large Skillet
Heat the olive oil in a large skillet or pan over medium-high heat.
Add The Minced Garlic And Sauté For About 30-40
Add the minced garlic and sauté for about 30-40 seconds until fragrant, being careful not to let it burn.
Add The Ají Amarillo Paste
Add the ají amarillo paste and cook for another minute until it is well integrated with the oil.
Add The Mushrooms To The Pan
Turn up the heat, add the mushrooms to the pan, and cook, stirring occasionally, for 5-7 minutes until they have released their water and started to brown nicely.
Pour In The Pisco Or White Wine To Deglaze
Pour in the pisco or white wine to deglaze the pan, scraping up any browned bits from the bottom, and let the alcohol evaporate for about a minute.
Remove The Pan From The Heat
Remove the pan from the heat and stir in the lime juice and fresh parsley.
Season Generously With Salt And Pepper To Your Taste
Season generously with salt and pepper to your taste.
Serve Immediately With Slices Of Crusty Bread To Soak
Serve immediately with slices of crusty bread to soak up all the delicious, garlicky sauce.
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