Mushrooms in Garlic/Guajillo Sauce / Champiñones al Ajillo
- 1 lb good-sized fresh white mushrooms
- 4-6 chiles guajillos, leathery but flexible
- 4-6 large cloves of garlic
- Minced flat leaf parsley
- Olive or vegetable oil
- Sea salt to taste
Remove the stems from the chiles. Shake the seeds out through the stem opening and discard. Bring the chiles to boil in a pan of water. Turn off the heat and soak for about 30 minutes.
While the chiles are soaking, clean the mushrooms and cut the stems off, even with the caps.
Drain the chiles and pat dry. Cut them into 1/8″ slices across their width.
Mince the garlic.
In a 12″ skillet over medium heat, sauté the garlic in oil just until it begins to soften. Add the chile strips and sauté for a few minutes more.
Add the mushrooms and sauté until tender. Sprinkle with minced parsley, add sea salt to taste, and toss very briefly. Plate and serve.
Serves 3-4 as an appetizer…. ¡Buen Provecho!!!