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 chili, 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 chili, 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.