Saturday, May 14, 2016

Champiñones al Ajillo for #SundaySupper

This week's #SundaySupper event is hosted by Tapa Toro restaurant in Orlando, Florida where many of the Sunday Supper tastemakers are attending the annual Food Wine Conference. I was bummed to miss the fun, but I have too many balls in the air this month with different events and competitions for both boys.

But, still, all of us can join in and take our readers on a culinary journey to Spain even if we can't be in Orlando enjoying contemporary Spanish cuisine at Tapa Toro. I was really intrigued by their paella pit and extensive selection of wines. Find Tapa Toro on the web, on Facebook, on Twitter, and on Instagram.

The word tapas is derived from the Spanish verb tapar, meaning “to cover.” And they are not so much a kind of a food as a Spanish way of eating. The food is brought out on a small plate that can act as a lid on top of a glass or mug, presumably to keep out dirt, dust, and bugs.

Tapas can be grouped into three broad categories, depending on how you eat them. Cosas de picar are things to nibble and generally refer to finger foods. Pinchos might require a toothpick or other small utensil to eat. And cazuelas usually are served in sauce, such as albóndigas.

All the Tapas Offerings...
Para Empezar, Las Tapas (Appetizers/tapas) -
Postres (Desserts) -
Bebidas (Drinks) -
Plus Alcachofas al Ajillo – Garlicky Artichokes – and Spanish Tapas Recipes from Sunday Supper Movement

My Offering...

Champiñones al Ajillo
Spanish garlic mushrooms

A popular Spanish tapas, champiñones al ajillo is a bright mushroom dish sautéed with garlic, olive oil, lemon juice and seasoned with herbs, salt, and pepper. A pinch of chili lends some nice heat. Enjoy this dish with a cold beer, chilled wine, and a some crusty bread to soak up the sauce.


  • 3 T extra virgin olive oil
  • 8 oz brown mushrooms, wiped clean and halved
  • 2 cloves garlic, crushed and chopped
  • 1 T freshly squeezed lemon juice
  • freshly ground salt
  • freshly ground pepper
  • 2 t fresh parsley, chopped
  • pinch dried red chili flakes, optional
  • bread for serving

Heat olive oil in a large skillet. Add and cook the mushrooms for two minutes, stirring frequently. Add the garlic, lemon juice, salt, and pepper. Cook for another 4 to 5 minutes. Remove from heat and stir in the parsley.

If using, stir in the red chili flakes. Serve immediately on small plates with chunks of bread on the side.

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  1. These mushrooms look fantastic! A perfect tapas dish!

  2. Love that you included the history of tapas. Your mushrooms look amazing! Champiñones al ajillo is a big favorite of mine.

  3. Oh! I am so glad to know about the three types of tapas! I didn't know- mine this week were pinchons, I guess! These mushrooms look divine! I will have to try them soon!