Sautéed Mushrooms with Aioli Recipe

Champiñones con Alioli Verde

20 Minutes

4 Servings

Ingredients

4 tbsp extra virgin olive oil
15 white mushrooms
2 cloves garlic
1/4 cup chopped fresh parsley
1/2 cup mayonnaise
1 tsp lemon juice
pinch sea salt
dash black pepper
handful chopped parsley

Nutritional Facts

Calories 211
Calories From Fat 189
Total Fat 21 gr (32%)
Saturated Fat 3 gr (19%)
Trans Fat 0.01 gr
Polyunsaturated Fat 5 gr
Monounsaturated Fat 12 gr
Cholesterol 4 mg (1%)
Sodium 238 mg (10%)
Potassium 275 mg (8%)
Total Carbohydrates 6 gr (2%)
Fiber 1 gr (4%)
Sugars 3 gr (3%)
Protein 3 gr (6%)
Vitamin A 336IU (7%)
Vitamin C 8 mg (10%)
Calcium 12 mg (1%)
Iron 1 mg (6%)

* Percent Daily Values are based on 2000 calorie diet. Your Daily Values may be higher or lower depending on your caloric needs.

These Sautéed Mushrooms with Aioli are a flavorful and easy 20‑minute tapas dish from Sevilla’s iconic Bar Las Golondrinas, perfect served on their own as a traditional Spanish appetizer or enjoyed as a savory side alongside roasted potatoes and grilled fish.

Steps

To make the aioli, add the cloves of garlic roughly chopped into a mortar, along with 1/4 cup (15 grams) chopped parsley and a kiss of sea salt, using a pestle, pound down on the ingredients until you form a paste like texture, then add in the mayonnaise, lemon juice and 1 tbsp (15 ml) extra virgin olive oil, season with sea salt & black pepper and whisk together until you form a creamy sauce, set aside. Heat a large nonstick fry pan with a medium-high heat. Meanwhile, add the mushrooms into a colander and give them a quick rinse under water, just for 5 seconds, then pat each mushroom dry with paper towels and remove any excess dirt, then cut off a little bit from the stem without completely removing it. Once the pan is nice and hot, add in 3 tbsp (45 ml) extra virgin olive oil and the mushrooms, mix together, then place the mushrooms in a single layer and cook for 2 minutes without mixing. After 2 minutes flip the mushrooms to cook the other side, cook for another 2 minutes, then season with sea salt & black pepper, mix together and remove from the heat. Transfer the mushrooms into a serving dish, all stem side up, top off each mushroom with a dollop of the aioli, garnish with chopped parsley, serve warm or at room temperature, enjoy! Notes: To put the sauce together, I used a mortar & pestle. But you can also use a handheld blender, a food processor or even a nutribullet. You can serve these mushrooms warm, at room temperature or even chilled. They will hold for up to 4 days in the fridge, in an air-tight container.