Ajillo Mushrooms

Few tapas taste more Spanish than champiñones al ajillo (ajillo mushrooms), dripping with olive oil, garlic and dry Spanish Sherry. To make this tapa even more authentic, be sure to serve the mushrooms with plenty of fresh, crusty bread to mop up the delicious juices.

• Ready In: 22 mins
• Serves: 4

Ingredients

• 1⁄4 cup olive oil
• 8  ounces mushrooms, wiped clean and quartered
• 6  garlic cloves, 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

Directions

1. Heat the oil in a skillet and sauté the mushrooms over high heat for about 2 minutes, stirring constantly.
2. Lower the heat to medium and add the garlic, sherry, lemon juice, dried chile, paprika, and salt and pepper.
3. Cook for about 5 minutes or until the garlic and mushrooms have softened.
4. Remove from the heat, sprinkle with chopped parsley, and serve on small earthenware platters.