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Around the Madrid region garlic mushrooms (Champiñones al ajillo) is one of the ever present dishes in the tapas bars. 
They are cooked in a ceramic dish which is placed directly onto the heat source.
It is very simple to make and takes just a few minutes.  The same instructions can be used to make garlic prawns (gambas al ajillo). 
If you like some added spice with your food just add some fresh chillis or dried cayenne peppers according to taste.

Ingredients

• Mushrooms - cleaned and sliced (for these three dishes I used 400g).
• Garlic - I used half a head of garlic on this occasion.
• Olive oil sufficient to sauté the mushrooms.
• Salt according to taste.
• A splash of alcohol - sherry would be most common but as we didn't have any I threw in a drop of brandy.
• A gin and tonic to help you concentrate!

Add olive oil and garlic to the earthenware dish then place it directly onto a medium gas flame.  Once the oil is sizzling start to add the sliced mushrooms.  Stir occasionally and sprinkle some salt into the mushrooms.  After a few minutes the mushrooms will look a darker colour, turn off the heat and add a splash of sherry to the oil.  Serve in the dish with a crusty loaf. 

enjoy your Garlic Mushrooms!

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