The Best Spanish Garlic Mushrooms (Setas al Ajillo)

Of all the dishes I’ve tried to recreate from my travels, the simplest ones are often the hardest to get right. I’ll never forget sitting at a tiny tapas bar in Seville, Spain, watching cooks work magic in a tiny kitchen. The one dish that blew me away? Mushrooms. Just mushrooms, sizzling in a clay dish, swimming in the most incredible garlic-infused olive oil. This was Setas al Ajillo, and I was hooked.

My first few attempts back home were… fine. But they were missing that something. They were a little soggy, a little shy on flavor. Then, one night, in a fit of frustration, I cranked the heat way up and threw in what felt like a truly scandalous amount of garlic. That was it. That was the magic. The high heat gave the mushrooms a perfect, meaty sear, and the garlic transformed the olive oil into liquid gold.

This recipe is that discovery in a skillet. It’s your 20-minute ticket to a Spanish tapas bar, no flight required. It’s the appetizer that will make your friends beg for the recipe and the side dish that might just outshine the main course.

Why This Recipe Works

This isn’t just another sautéed mushroom recipe. It has a few key secrets that make it truly special:

• The Perfect Sear: We’re not steaming mushrooms here! By using a hot skillet and cooking in batches, you get mushrooms with a deeply browned, savory crust and a tender, juicy interior.
• Bold Flavor, Simple Ingredients: There’s no fancy stuff needed. Just good olive oil, a generous hand with fresh garlic, and a sprig of rosemary create a flavor profile that is robust, earthy, and completely addictive.
• Incredibly Versatile: Need a last-minute party appetizer? Done. A quick and impressive side for a weeknight steak? You got it. It’s naturally low-carb and can easily be made vegan, so it’s a true crowd-pleaser.

Ingredient Breakdown

The beauty of this dish is its simplicity. Here’s what you’ll need:

• Cremini Mushrooms: These are my go-to for their firm texture and rich, earthy flavor. Sometimes called “baby bellas.” You could also use a mix of wild mushrooms for fun!
• Extra Virgin Olive Oil: Since it’s a star ingredient, use a good quality one! Its fruity flavor is the base for our incredible sauce.
• Fresh Garlic: Please, please use fresh cloves for this! Slicing them paper-thin helps them infuse the oil without burning too quickly. This is not the time for the jarred stuff.
• Fresh Rosemary & Parsley: A single sprig of rosemary adds a wonderful, piney aroma. Fresh parsley at the end brings a clean, bright finish. Dried herbs will work in a pinch, but fresh is a game-changer here.
• Aged Balsamic Vinegar: Just a splash adds a touch of sweetness and acidity that cuts through the richness of the oil.
• Lemon, Salt, Pepper & Red Pepper Flakes: The essential finishing touches that make all the other flavors pop.

Step-by-Step Instructions

1. Get Prepped: First, get all your ingredients ready to go (the French call this mise en place!). Wipe your mushrooms clean, slice them thickly, slice your garlic paper-thin, and chop your parsley. Cooking will move fast, so you want everything within arm’s reach.
2. Heat That Skillet: Place a cast-iron skillet or another heavy-bottomed pan over medium-high heat and add about 3 tablespoons of the olive oil. A hot pan is crucial for achieving a golden-brown sear. Let the oil get hot enough to shimmer.
3. Sear in Batches: Carefully place half of the mushrooms in the skillet in a single layer. Now, here’s the hard part: don’t touch them! Let them cook for 4-5 minutes until the bottoms are deeply browned. This is how you build flavor. Once browned, give them a stir and cook for another few minutes until tender. Move this batch to a plate and repeat with the remaining mushrooms.
4. Bloom the Aromatics: Turn the heat down to medium and add the rest of your olive oil to the pan. Add the sliced garlic and the whole rosemary sprig. Stir constantly for about 45-60 seconds. You’re just looking for the garlic to become incredibly fragrant and turn a light golden color—don’t let it burn!
5. Bring It All Together: Add all the seared mushrooms back into the skillet. Season them with salt, pepper, and the pinch of red pepper flakes. Now, pour in the balsamic vinegar to deglaze the pan, using your spoon to scrape up all those tasty browned bits from the bottom.
6. The Final Toss: Stir everything together for another minute or two until the mushrooms are beautifully glazed and all the flavors have become friends. Remove the pan from the heat and take out the rosemary sprig.
7. Garnish and Serve: Finish with a bright squeeze of fresh lemon juice and a sprinkle of that fresh parsley. Serve immediately while they’re still sizzling!

Expert Tips

• The Secret to Perfect, Not Soggy, Mushrooms: The number one rule is do not overcrowd the pan! If you dump all the mushrooms in at once, they will steam in their own liquid and turn rubbery. Searing them in batches is the non-negotiable secret to success.
• Substitutions: No rosemary? A few sprigs of fresh thyme would be a classic and delicious substitute. Feel free to use other mushrooms like shiitake or oyster mushrooms alongside the cremini.
• Storage: If you have any leftovers (which is rare!), they store beautifully. Keep them in an airtight container in the fridge for up to 3 days. Reheat them gently in a skillet over medium heat to bring them back to life.

Serving & Pairing Ideas

These mushrooms are a true team player. My absolute favorite way to serve them is straight from the skillet with a loaf of crusty bread for sopping up every last drop of that glorious garlic oil.

They are a perfect addition to a tapas spread, a fantastic side for a grilled steak or chicken, or even piled on top of polenta for a comforting vegetarian main. For drinks, a crisp Spanish white wine like an Albariño or a light-bodied red like a Tempranillo is a perfect match.