Mushrooms in Garlic Sauce

Mushrooms in Garlic Sauce

tags (edit): Saute @High End @Try Soon! @Vogel Hors dOeuvres Appetizers

(Champinones al Ajillo)

Ingredients

3 tablespoons Fruity olive oil
1/2 pound Mushrooms stems trimmed, brushed clean, whole if very small or cut into 1/4" thick slices
4 cloves Garlic peeled and thinly sliced
2 teaspoons Fresh lemon juice
2 tablespoons Dry Spanish sherry (called "fino")
1/4 cup Veal broth (or chicken broth)
1/2 teaspoon Sweet paprika (preferably Spanish smoked)
1/2 each Medium-hot dried red chile pepper (like Guindilla or Guajillo), seeded, crumbled. Or 1/4 teaspoon crushed red pepper
to taste Kosher Salt
to taste Freshly ground pepper
1 tablespoon Parsley minced

Instructions
Heat the oil in a skillet until very hot and stir fry the mushrooms and garlic over high heat for about 2 minutes. Lower the heat and stir in the lemon juice, sherry, broth, paprika, chile pepper, salt, and pepper. Simmer or minute or two.

DO AHEAD: May be prepared to this point and held, refrigerated and covered, for 2 days.

Sprinkle with parsley and serve.

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Yields: 6 Servings
     TAPAS, by Penelope Casas, page 5

notes:

Cuisine:   Spanish

Main Ingredient:   Mushrooms