Monday Munchies - Ajillo Mushrooms

Few tapas taste more Spanish than champiñones al ajillo (garlic mushrooms), dripping with olive oil, garlic and dry Spanish Sherry. To make this tapa even more authentic, be sure to serve the mushrooms with plenty of fresh, crusty bread to mop up the delicious juices. This serves 4 and takes about 10 minutes to prep and about 12 minutes to cook.
Ingredients

• 2 fl. oz olive oil 
• 8 oz mushrooms, wiped clean and quartered 
• 6 cloves garlic, minced 
• 3 tablespoons dry sherry 
• 2 tablespoons lemon juice 
• 1/2 teaspoon dried red chilli, seeded and crumbled 
• 1/4 teaspoon Spanish paprika 
• Salt and pepper, to taste 
• 2 tablespoons chopped parsley 

Preparation

1. Heat the oil in a frying pan and sauté the mushrooms over high heat for about 2 minutes, stirring constantly. 
2. Lower the heat to medium and add the garlic, sherry, lemon juice, dried chilli, paprika, and salt and pepper.
3. Cook for about 5 minutes or until the garlic and mushrooms have softened.
4. Remove from the heat, sprinkle with chopped parsley, and serve on small earthenware platters.