Spanish Mushrooms Tapas-Style

Known as champinones al ajillo. You'll find this item on any Spanish tapas' bar menu. Use the best quality ingredients you can find! Serve the mushrooms with crusty bread and a glass of Spanish wine...that's an order! Source: Chef Miguel Cueto as found online. So easy to prepare!

• Ready In: 14 mins
• Serves: 2

Ingredients

• 3  tablespoons  extra virgin Spanish olive oil
• 1⁄2 lb  medium mushroom, stemmed, quartered (I used standard brown mushrooms)
• 4  garlic cloves, peeled and thinly sliced
• 2  teaspoons fresh lemon juice
• 2  tablespoons  dry spanish sherry wine (NOT cooking sherry!)
• 1⁄4 cup chicken broth or 1⁄4 cup vegetable broth
• 1⁄2 teaspoon  spanish  smoked paprika
• 1⁄4 teaspoon crushed red pepper flakes
•  salt, to taste
•  fresh ground black pepper, to taste

• Garnish

• 1  tablespoon fresh Italian parsley ("flat leaf")
• 2  lemon slices

Directions

1. In a sautè pan, heat the olive oil until hot but {NOT} smoking. Sautè the garlic for about 1 minute, being careful not to burn!
2. Add the mushrooms and cook 1 minute.
3. Add the remaining ingredients except for the parsley and lemon slices and simmer for 2 minutes.
4. Garnish with the fresh parsley and serve immediately. Serve with lemon slices.
5. Heaven is these mushrooms scooped up with crusty bread! Trust me!