Tapa of Mushrooms in Garlic Sauce

• 2 tablespoons extra virgin olive oil
• 4 garlic cloves, thinly sliced or minced
• 1 small dried red chili, crumbled, or 1/4 to 1/2 teaspoon red pepper flakes
• 2 pounds mushrooms, wiped clean, stems trimmed, cut in half
• Salt to taste
• 1/2 cup dry white wine or fino sherry
• 1 tablespoon fresh lemon juice
• 2 tablespoons chopped fresh parsley

1. Heat the oil over medium heat in a large, heavy nonstick skillet.
2. Add the garlic and chili or red pepper flakes.
3. After about 30 seconds, when the garlic begins to sizzle, add the mushrooms and turn the heat to medium high.
4. Cook, stirring, until they sear and begin to sweat, then sprinkle them with salt and add the white wine or sherry.
5. Turn the heat down to medium, and continue to cook, stirring or tossing in the pan from time to time, until the mushrooms are tender, five to 10 minutes.
6. Stir in the lemon juice and parsley, taste and adjust seasonings, and remove from the heat.
7. Serve hot or warm in small ceramic dishes, or serve on a platter with toothpicks stuck into the mushrooms.

extra virgin olive oil, garlic, red chili, mushrooms, salt, white wine, lemon juice, parsley

Taken from cooking.nytimes.com/recipes/1013385 (may not work)