Spanish Mushrooms

5.0 (1 reviews)

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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 Ingrid E. Newkirk

“Almost all of us grew up eating meat, wearing leather, and going to circuses and zoos. We never considered the impact of these actions on the animals involved. For whatever reason, you are now asking the question: Why should animals have rights?” READ MORE

— Ingrid E. Newkirk, PETA President and co-author of Animalkind