Mushroom Tapas

• 1 1/4 cup olive oil, divided
• 1 lb. cremini mushrooms, cleaned and stems removed
• 1/2 tsp red chili flakes
• 1 head garlic, cloves removed and peeled
• 1/2 tsp sea salt
• 1/4 cup flat leaf parsley, chopped
• 1 tsp lemon zest
• 1 tbsp lemon juice

1. Heat 1/4 cup oil in a large skillet over medium-high heat. Add mushrooms and cook, shaking occasionally until they're deep brown, about 5 minutes. Add chili flakes, garlic, remaining oil, and sea salt. Once oil is bubbling, reduce heat to a gentle simmer and cook until mushrooms are tender, about 25 minutes.
2. Stir together parsley, lemon zest, and juice. Stir in 2 tbsp oil from the mushrooms. Season to taste with salt and pepper. Serve mushrooms warm in all or some of the oil. Drizzle with parsley sauce.
3. he mushroom garlic oil can be refrigerated for later use. Use in a salad dressing or drizzle on pasta, pizza, or just about anything.

olive oil, cremini mushrooms, red chili flakes, garlic, salt, flat leaf parsley, lemon zest, lemon juice

Taken from www.epicurious.com/recipes/member/views/mushroom-tapas-5874088b7f09edf4307c94dc (may not work)