Sherry Mushrooms with Pine Nuts

• 3 Tablespoons Olive Oil, Plus More For Drizzling
• 4 whole Garlic Cloves, Finely Chopped
• 1 container (8 Ounce) Cleaned And Sliced Button Mushrooms
• 2 containers (8 Ounce Containers) Cleaned And Sliced Cremini (baby Bella) Mushrooms
• 13 cups Dry Sherry
• 1/2 cups Pine Nuts
• 1- 1/2 Tablespoon Lemon Juice
• Salt And Pepper, to taste
• 3 Tablespoons Chopped Fresh Parsley
• 1 whole Large French Baguette, Cut Into 1/4 Inch Slices, And Drizzled With Olive Oil

1. In a large skillet, heat oil over medium-high.
2. Add garlic and cook for 2 minutes or until beginning to brown.
3. Stir in mushrooms, sherry, and pine nuts; continue cooking until mushroom juices have almost evaporated, about 10 minutes.
4. Add lemon juice and season generously with salt and pepper.
5. Stir in parsley.
6. Let sit for 5 minutes to allow the flavors to meld.
7. While mushrooms are sitting, place baguette slices on a baking sheet under the broiler for a few minutes (watching carefully that they dont burn.)
8. Spoon some of the mushroom mixture over each slice and serve immediately.

olive oil, garlic, mushrooms, containers, sherry, nuts, lemon juice, salt, parsley, olive oil

Taken from tastykitchen.com/recipes/appetizers-and-snacks/sherry-mushrooms-with-pine-nuts/ (may not work)