Champinones al Ajillo (Mushrooms in Garlic Sauce)

4 tbsp olive oil
2 cloves of garlic, finely chopped
1 lb (450g ) of mushrooms
2 oz (55g) pine nuts
4 tbsp dry sherry
1 lemon
parsley
salt and ground black pepper

Heat some olive oil in a large frying pan. Add the chopped garlic and cook until the garlic is light brown.

Add the sliced mushrooms, pine nuts and the sherry and cook for about 3 minutes, turning frequently.

Now add the juice of the lemon and the chopped parsley, a pinch of salt and some ground pepper. Stir and serve hot.

Servings: 4