Ingredients

• 1/4 cup (2 fl. oz) olive oil
• 4 cups (8 oz) mushrooms, wiped clean and quartered
• 6 cloves garlic, minced
• 3 tablespoons dry sherry
• 2 tablespoons lemon juice
• 1/2 teaspoon dried red chile, seeded and crumbled
• 1/4 teaspoon Spanish paprika
• Salt and pepper, to taste
• 2 tablespoons chopped parsley

Preparation

Heat the oil in a skillet and sauté the mushrooms over high heat for about 2 minutes, stirring constantly.

Lower the heat to medium and add the garlic, sherry, lemon juice, dried chile, paprika, and salt and pepper.

Cook for about 5 minutes or until the garlic and mushrooms have softened.

Remove from the heat, sprinkle with chopped parsley, and serve on small earthenware platters.

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