5 C. (about 1 lb.) quartered mushrooms
1/4 tsp. crushed red pepper
10 garlic cloves — chopped
1/2 C. no-salt-added beef broth
Dash black pepper
2 T. chopped fresh parsley

Heat some chicken stock in a large nonstick skillet over medium-high heat until hot. Add the mushrooms, crushed red pepper, and garlic to skillet, and sauté for 3 minutes. Reduce heat to medium. Add broth and black pepper, and cook 5 minutes. Remove from heat, and sprinkle with parsley.