1/2 lb medium mushroom, stemmed, quartered

4 -6 garlic cloves, peeled and thinly sliced

½ fresh milk Red Chile, seeded and finely diced (or ¼ tsp. crushed Red Chile Flakes)

2 -3 teaspoons fresh lemon juice

2 tablespoons dry sherry (DO NOT use cooking sherry!)

1/4 cup vegetable broth

1/2 teaspoon spanish paprika

salt, to taste fresh ground black pepper, to taste

1 tablespoon fresh flat leaf parsley, garnish

Lemon slices, garnish

Crusty Bread, serving

 

In a sauté pan, heat the olive oil until hot but not smoking. Sauté the mushrooms for about 1 minute, add the garlic and cook 1-2 minutes more being careful not to burn!  Add the remaining ingredients except for the parsley and lemon and simmer for 2 minutes more.  Garnish with parsley, add lemon slices to one side and serve with crusty bread for scooping.

 

From Easy Tapas

 

Yield:

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