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Spanish Mushrooms

3 Tbsp. extra-virgin olive oil
4 garlic cloves, thinly sliced
1/2 lb. button mushrooms, stemmed and quartered
2 tsp. lemon juice
1 1/2 Tbsp. dry Spanish sherry wine
1/4 cup vegetable broth
1/2 tsp. paprika
1/4 tsp. crushed red pepper flakes
Salt and black pepper, to taste
1 1/2 Tbsp. minced parsley

• In a sauté pan, heat the olive oil over medium heat. Sauté the garlic for 1 minute.
• Add the mushrooms and cook for an additional minute.
• Add the remaining ingredients, except the parsley, and simmer for 2 minutes or until the mushrooms are tender.
• Garnish with the parsley and serve immediately.

Makes 2 to 3 servings

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  • Clyde says:

    I would like very much to become a vegan. I care about my health and what I’ve been doing for the past years isn’t working. It’s time to get serious and since I don’t like the taste of any animals flesh anymore and I don’t like shooting animals for sport and game….I think I’m one the right track with the idea of becoming a vegan.