Mushrooms in Garlic Sauce (Champinones Al Ajillo)

• 3 tablespoons fruity olive oil
• 12 lb mushroom, stems trimmed, brushed clean, cut in 1/4-inch slices (keep whole if very small)
• 4 garlic cloves, peeled and thinly sliced
• 2 teaspoons fresh lemon juice
• 2 tablespoons dry spanish sherry wine (fino)
• 14 cup chicken broth or 14 cup veal broth
• 12 teaspoon sweet paprika, preferably Spanish smoked
• 12 dried red chili pepper, seeded and crumbled (Spanish guindilla or guajillo, may sub 1/4 t. crushed red pepper flakes)
• kosher salt or sea salt
• fresh ground black pepper
• 1 tablespoon minced parsley

1. Heat the oil in a skillet until very hot; stir-fry the mushrooms and garlic over high heat for about 2 minutes.
2. Decrease heat and stir in lemon juice, sherry, broth, paprika, chile pepper, salt, and pepper.
3. Simmer for 1-2 minutes; sprinkle with parsley and serve.

olive oil, mushroom, garlic, lemon juice, sherry wine, chicken broth, sweet paprika, red chili pepper, kosher salt, fresh ground black pepper, parsley

Taken from www.food.com/recipe/mushrooms-in-garlic-sauce-champi-ones-al-ajillo-236883 (may not work)