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Categories:
extra-virgin olive oil mushroom garlic lemon juice sherry vegetable broth Spanish paprika red pepper salt fresh ground black pepper flat leaf parsley lemon slices
Viewed: 33 - Published at: 8 years agoIngredients
- 3 tablespoons extra virgin olive oil (Spanish preferred)
- 1/2 lb medium mushroom, stemmed, quartered
- 4 -6 garlic cloves, peeled and thinly sliced
- 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
- 1/4 teaspoon crushed red pepper flakes
- salt, to taste
- fresh ground black pepper, to taste
- 1 tablespoon fresh flat leaf parsley
- 2 lemon slices
Method
- In a saute pan, heat the olive oil until hot but not smoking. Saute 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 slices and simmer for 2 minutes.
- Garnish with the fresh parsley. Serve with lemon slices. Scoop the mushrooms onto your bread and enjoy!
