Sauteed Mushrooms in Garlic-Sherry Sauce

• 1 1/2 tablespoons olive oil
• 5 cloves garlic or to taste, minced
• 2 small red chilis, dried crumbled, or 1/2 teaspoon red pepper flakes, or to taste
• 2 pounds mushrooms wiped clean, stems trimmed, cut in half
• 1 x salt to taste
• 1/2 cup sherry wine or white wine, dry
• 1 tablespoon lemon juice fresh
• 3 tablespoons parsley leaves freshly chopped

1. Heat the oil over medium heat in a large nonstick skillet.
2. Stir in the garlic and chili.
3. After about 30 seconds to 1 minutes, when the garlic begins to sizzle, stir in the mushrooms and turn the heat to medium high.
4. Cook, stirring, until they sear and begin to lose moisture, then sprinkle with salt and stir in the sherry.
5. Turn the heat down to medium, and continue to cook, stirring or tossing in the pan constantly, until the mushrooms are tender, about 8 minutes.
6. Add the lemon juice and parsley, stir well, season with more salt and black pepper, and remove from the heat.
7. Serve on a platter with toothpicks stuck into the mushrooms as an appetizer.

olive oil, garlic, red chilis, mushrooms, salt, sherry wine, lemon juice fresh, parsley

Taken from recipeland.com/recipe/v/sauteed-mushrooms-garlic-sherry-51652 (may not work)