Spanish Mushrooms In Garlic Sauce

 Based on Penelope Casas Recipe:

3 Tbsp. fruity olive oil
½ lb. mushrooms, stems trimmed, brushed clean, whole if very small, or cut into ¼-inch-thick slices
4 garlic cloves, peeled and thinly sliced
2 tsp. fresh lemon juice
2 Tbsp. dry (fino) Spanish sherry
¼ cup veal broth, or a mixture of chicken and beef broth
½ tsp. paprika, preferably Spanish style
½ tsp. dried red chili pepper, seeded and crumbled, or ¼ tsp. crushed red pepper
Salt
Freshly ground pepper
1 Tbsp. minced parsley

Steps

1. Heat the oil in a skillet until very hot and stir-fry the mushroom and garlic over high heat for about 2 minutes. 
2. * Allow the mushroom to absorb all of the oil then reduce the heat to low and allow the mushrooms to release their juices again
3. *increase heat again and brown mushrooms 4-5min
4. Lower the heat and stir in the lemon juice, sherry, broth, paprika, chili pepper, salt, and pepper. Simmer a minute or two (may be prepared ahead to this point), sprinkle with parsley, and serve.