Champignones al Ajillo

In the heart of winter, when we can hear the wind whistling around the corner, we want to recall those sunny tapas bars, sangria and great music. This mushroom appetizer is a great crowd-pleaser, and is as delicious at room temperature as it is piping hot.

Champignones al Ajillo

2 lbs mushrooms– they can all be small crimini or mix it up with oyster mushrooms, shiitakes, chanterelles, brushed and sliced
12 cloves garlic, peeled and pressed or minced fine
1/4 cup olive oil
1 tsp kosher salt
A few grinds of black pepper
1 cup dry Spanish red wine
1 to 1 1/2 cups water
1  1/2 tbsps cornstarch
1 cup chopped fresh flat leaf parsley 

In an extra-large skillet, sauté mushrooms in oil with salt until beginning to brown.
Add garlic and pepper, sauté 1 minute.
Add wine to pan and summer until almost all evaporates.
Mix cornstarch with 1 cup water and add to pan.
Simmer, stirring, over medium heat until mixture thickens. If too thick, add remaining water.
Stir in parsley and remove from heat.
If desired, a pat of butter can be swirled in at this time. 

We like to serve this either in a big crock with lots of crusty bread and maybe some pickled padron peppers, or over crispy polenta for our gluten-free friends. Winter? We love it!