Editor’s Note: Scallions are in season and they’re a great springtime treat!
Scallions are a lighter version of the onion, making them milder and sweeter to the palate. They aren’t overwhelming and don’t overshadow other ingredients in a recipe and are in season from April through the whole summer. Scallions can be added raw to dishes as in salads, or cooked into a meal.
Sautéed scallions, joining forces with mushrooms, create a very sweet and light vegetable dish. You can have them as tapa, or as a side to any protein you wish. If you are vegetarian, brown rice would be the perfect match to create a warming, wholesome meal.
Read Related: Crazy About Mushrooms
My abuelita would serve Champiñones con Ajetes as a tapa on Sundays before the main meal which would often be paella. Beware if you’re a carb counter, bread is almost always a must-have to go along with this dish!
Nutrition • Another healthy and light super food, at only 32 calories per cup, it also has 3 grams of fiber and almost 10% of your daily needs for iron and potassium so eat up!
SAUTÉED SCALLIONS WITH MUSHROOMS (CHAMPIÑONES CON AJETES)
Yield: 4 servings
Prep Time: 25 minutes
1 lb mushrooms of your choice, sliced.
2 TBSP olive oil
Freshly ground black pepper to taste
Salt to taste
- Rinse mushrooms well and let dry.
- Slice mushrooms and set aside.
- Cut off the ends of the scallions and slice thinly.
- Heat olive oil in a large pan and brown the scallions for about 6 minutes.
- Add mushrooms and salt and pepper, to taste.
- Lightly sautée, allowing the liquid the mushrooms release to evaporate.
- When all the liquid has evaporated, remove pan from heat and serve.
Note: To add a bit of zing, you can add a tablespoon of white dry wine when the mushroom liquid is evaporating.