Mexico's Earthy Delight: Sizzling Garlic & Guajillo Mushrooms (Hongos al Ajillo)
Details
Earthy mushrooms sizzled in a garlicky, chili-infused bliss.
Ingredients
Instructions
Prep the Chiles and Garlic
Start by preparing your dried guajillo chilies. Remove the stems and seeds, and then use scissors or a sharp knife to slice them into thin rings. Peel and thinly slice the garlic cloves.
Sauté the Aromatics
Heat the olive oil in a large skillet or frying pan over medium heat. Add the sliced garlic and cook for about a minute until fragrant and lightly golden, being careful not to burn it.
Toast the Chiles
Add the guajillo chile rings to the pan and fry for just 30-60 seconds. The chiles should become fragrant but not dark, as they can turn bitter if burned.
Cook the Mushrooms
Immediately add the cleaned mushrooms to the pan. Stir everything together to coat the mushrooms in the garlic and chili oil. Increase the heat to medium-high and cook for 7-10 minutes, stirring occasionally, until the mushrooms have released their liquid and started to brown.
Finishing Touches
Once the mushrooms are tender and slightly caramelized, season generously with salt. Squeeze the juice of one lime over the top and stir in the fresh chopped parsley or epazote, if using.
Serve
Give it one final stir and serve immediately. These mushrooms are fantastic on their own, as a filling for tacos, or served on top of toasted bread.
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