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1/4 cup + 3 tablespoons olive oil |
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4 cups mushrooms, cleaned and quartered |
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6 cloves garlic, minced |
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3 tablespoons dry sherry |
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2 tablespoons lemon juice |
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1/2 teaspoon dried red chili flakes |
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1/4 teaspoon Spanish paprika |
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Salt and pepper, to taste |
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2 tablespoons chopped parsley |
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Crusty bread, such as baguettes, sliced and toasted or grilled (8-12 slices) |
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| Place the bread in a large bowl and sprinkle with 3 tablespoons of olive oil. Toss the bread so the oil is distributed somewhat evenly. |
| Toast in a 350 degree F oven for ten minutes or grill on both sides. Set aside. |
| Heat the oil in a skillet and sauté the mushrooms over high heat for about 2 minutes, stirring constantly. Lower the heat to medium and add the garlic, sherry, lemon juice, dried chili flakes, paprika, and salt and pepper. |
| Cook for about 5 minutes or until the garlic and mushrooms have softened. Remove from the heat, sprinkle with chopped parsley, and serve on the bread slices. |
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