Don Signature Crab - Singapore Food Guide

Champinones al Ajillo

Singapore-style Champinones al Ajillo — savoury sautéed garlic mushrooms with chilli and white wine, perfect as a tapas-style side for a heartland makan or Tiong Bahru bistro night.

Champinones al Ajillo

About this dish

Champinones al Ajillo is the classic Spanish garlic mushroom dish given a little Singapore nod — garlicky, peppery and finished with a squeeze of lemon and chopped parsley. It’s the sort of small plate you’d happily share over a cold drink at a Tiong Bahru cafe, bring to a potluck in the heartlands, or tuck into as a late-night supper after kopi at the kopitiam. In Singapore, you’ll find people pairing this with crusty bread or piling it over steamed rice when they want comfort with a little European flair.

The flavour is straightforward but addictive: thinly sliced garlic fried until golden in good olive oil, red chilli or chilli padi for a hit of heat, mushrooms that soften and pick up a slight caramelised edge, and a splash of dry white wine to lift the pan sauce. Texture-wise expect tender, juicy mushroom caps with browned edges and a silky garlicky sauce. For a local twist, some cooks add a touch of kecap manis or sambal for sweetness and oomph — useful if you prefer bold Southeast Asian flavours.

This recipe suits busy parents, weeknight dinners, and social sharing — it’s quick to make in a wok or frying pan and stores well for next-day lunchboxes. Serve it as a warm tapas plate alongside other small dishes for a casual dinner, or as a sophisticated starter for festival gatherings like Chinese New Year reunion dinners with a modern edge. If you’re shopping in NTUC FairPrice, Cold Storage or Sheng Siong, look for firm button or chestnut mushrooms; they hold their texture best in this dish.

Ingredients

  • 400 g button mushrooms or mixed chestnut & button mushrooms, wiped clean and halved if large
  • 3 tbsp extra virgin olive oil
  • 40 g unsalted butter (about 3 tbsp), divided
  • 6–8 garlic cloves (about 20 g), thinly sliced
  • 1–2 red chilli (or 2–3 bird's eye chillies / 1–2 tsp chilli padi), thinly sliced, adjust to taste
  • 60 ml dry white wine (Sauvignon Blanc or similar)
  • 1 tsp smoked paprika (optional, for a smoky touch)
  • 1 tsp sea salt, or to taste
  • 1/2 tsp freshly ground black pepper
  • 2 tbsp chopped flat-leaf parsley
  • 1 tbsp fresh lemon juice (about half a lemon)
  • 1 tsp light soy sauce (optional local twist)
  • 200 g crusty baguette or sourdough, sliced for serving
  • Optional: 1 tsp sambal oelek or 1 tsp kecap manis for a Southeast Asian twist
  • Optional garnish: extra parsley, lemon wedges

Step-by-Step Method

  1. Prep mushrooms by wiping them with a damp cloth or paper towel — avoid soaking. Halve or quarter large mushrooms so pieces are roughly even for even cooking.
  2. Slice the garlic thinly and chillies into fine rings. Chop the parsley and have lemon juice ready. Measure wine and other ingredients before you start — cooking is quick.
  3. Heat a large frying pan or wok over medium-high heat until hot. Add 2 tbsp olive oil and 20 g butter. When butter foams, add the sliced garlic and chillies and fry for 30–45 seconds until fragrant and just starting to turn golden — watch carefully so garlic doesn’t burn.
  4. Add the mushrooms in a single layer (work in two batches if needed). Turn heat to high and let them sear without moving for 1–2 minutes to get a light brown edge, then stir and cook another 2–3 minutes until they release juices and begin to caramelise.
  5. Pour in the white wine and a splash of light soy sauce if using. Turn heat to medium-high and let the wine reduce for 1–2 minutes so the mushrooms absorb the flavour and the sauce thickens slightly.
  6. Add the remaining 20 g butter, smoked paprika (if using), salt and pepper. Toss quickly to coat — you want a glossy, silky sauce clinging to the mushrooms. Taste and adjust salt or a squeeze more lemon if needed, as you would at a zi char stall.
  7. Finish with chopped parsley and the lemon juice, give a final toss and remove from heat. The garlic should be golden and softened, not bitter.
  8. Serve immediately in a warmed skillet or small plates with crusty bread for dipping, or spoon over steamed rice for a Singapore-style comfort twist. Leftovers reheat gently in a pan with a splash of water or wine.

Tips & Serving Ideas

  • Buy firm, dry mushrooms from NTUC FairPrice, Cold Storage or Sheng Siong — they brown better than wet mushrooms. Wipe clean rather than rinsing.
  • Use a hot pan and don’t overcrowd: sear mushrooms in a single layer or do batches to get caramelised edges and avoid steaming.
  • Adjust chilli heat with bird's eye chillies (chilli padi) for authentic punch, or use mild red chilli if serving to kids. Add sambal or kecap manis for a local flavour twist.
  • If you only have a wok, it works well — use high heat to get good colour, then lower slightly to finish with wine. Keep an eye on garlic so it turns golden, not bitter.
  • Make-ahead: cook mushrooms and store in an airtight container in the fridge for up to 2 days; reheat gently in a pan with a splash of wine or water. They’re also great cold on sandwiches for lunchboxes.
  • Serve with crusty bread to mop up the garlicky sauce, or pile on steamed rice for a simple, satisfying local meal.

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