Ingredients
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3 tablespoons extra virgin Spanish olive oil
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4 garlic cloves, peeled and thinly sliced
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2 teaspoons fresh lemon juice
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2 tablespoons dry spanish sherry wine (NOT cooking sherry!)
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1/4 cup chicken broth or 1/4 cup vegetable broth
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1/2 teaspoon spanish smoked paprika
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1/4 teaspoon crushed red pepper flakes
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salt, to taste
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fresh ground black pepper, to taste
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1/2 lb medium mushroom, stemmed, quartered (I used standard brown mushrooms)
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1 tablespoon fresh Italian parsley ("flat leaf")
Instructions
- In a sautè pan, heat the olive oil until hot but {NOT} smoking. Sautè the garlic for about 1 minute, being careful not to burn!
- Add the mushrooms and cook 1 minute.
- Add the remaining ingredients except for the parsley and lemon slices and simmer for 2 minutes.
- Garnish with the fresh parsley and serve immediately. Serve with lemon slices.
- Heaven is these mushrooms scooped up with crusty bread! Trust me!