Champiñones al ajillo


Esta es una guarnición fantástica para carnes, aunque a mí me gustan tal cual, como plato principal.
 La receta del blog de Ana Sevilla, con alguna variación ya que le he añadido un poquito de vino blanco que le da un gusto muy bueno.


-2 dientes de ajo
-25 gr. aceite oliva
-50 gr de vino blanco
-500 gr. champiñones laminados
-1  pastilla de caldo de carne
-pimienta negra molida
-1  cayena
-perejil picado


Poner el aceite y los ajos en láminas, 5 min. varoma, vel.1. sin cubilete.
Colocar la mariposa, añadir los champiñones, la pastilla de caldo, vino,  pimienta y cayena, programar 10 min. varoma, vel. cuchara. con cubilete.
Añadir el perejil picado y programar 5 min. varoma, vel. cuchara.


Ponemos el aceite en una sartén y doramos los ajos laminados. Añadimos los champiñones y damos unas vueltas antes de añadir el vino, la pastilla de caldo, la pimienta y la cayena. Cocinar a fuego lento unos diez minutos hasta que se evapore el alcohol del vino. Agregamos el perejil picadito y cocinamos un minuto mas. 

Ponemos los ajos y el aceite en el vaso.

Colocamos la mariposa y echamos los champiñones, la pimienta, el vino, la guindilla y la pastilla de caldo.

Por último se añade el perejil. A mi me gusta echarle también un chorrito de limón.

 Aunque sea más de medio kilo, al guisarlos, los champiñones se quedan en nada.

    Las guindillas se pueden suprimir si no nos gusta el picante.

 Una guarnición o un picoteo fantástico.

    Si te gustó esta receta, puedes encontrar otras en mi página de facebook.

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