Champinones al Ajillo (Mushrooms with Garlic)
Serves 4

90ml/3fl.oz. Olive Oil
5 Garlic Cloves, peeled and thinly sliced
450g/1lb fresh mushrooms, cleaned and cut into thick slices
1/2 dried Chili Pepper, seeds removed
120ml/4fl.oz. Dry Sherry
Salt
2 tbsp freshly chopped Parsley

Heat oil in a frying pan over medium heat until hot. Add the garlic and sauté until it begins to brown.

Add the mushrooms and cook, stirring, until almost tender.

Add the chilli and dry sherry, bring to boil and continue to cook for 1 minute.

Season lightly with salt.

To serve - remove the chili, transfer to a serving dish and sprinkle with chopped parsley. Serve hot.

Source: Duluth News Tribune