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
