Spanish Mushrooms Tapas-Style

• 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

1. In a saute pan, heat the olive oil until hot but {NOT} smoking. Saute 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!

extra virgin spanish, mushroom, garlic, lemon juice, sherry wine, chicken broth, spanish smoked paprika, red pepper, salt, fresh ground black pepper, fresh italian parsley, lemon slices

Taken from www.food.com/recipe/spanish-mushrooms-tapas-style-173731 (may not work)