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Mushrooms al Ajillo (P, KLP, TNT)
Source: My friend Begonia Martinez who lives in Caracas and is originally from Palma de Mayorca
Serves: 4 to 8

1 lb. mushrooms, cleaned
1 whole head garlic, cloves divided
1/2 cup extra virgin olive oil
Spanish paprika, a sprinkling (it is actually the smoked paprika that is used in Hispanic recipes rather than the Hungarian one)
1/3 cup white wine
1/3 cup chopped parsley
1/8 cup water
1/8 cup lemon juice

Sprinkle the mushrooms with a mixture of the water and lemon juice so that the mushrooms remain white.

Heat the olive oil in a skillet and sauté half of the garlic cloves chopped finely until softened without browning. Add the mushrooms and the remaining half of the garlic cloves which have been either pushed through a garlic press directly into the skillet or smashed and minced. Add the paprika and salt and then the white wine and cook over moderate heat until the liquid is reduced.

Lastly, add the chopped parsley and serve with French or Cuban bread to dip in the sauce.

Poster's Notes:
Don't be alarmed at the quantity of garlic in this recipe (1 whole head). It isn't too much.

Posted by Elena Eder

Nutritional Info Per Serving: N/A