AuthorJulia ForesekCategoryAppetizers & Starters, Spanish, VegetarianDifficultyBeginnerSauté the Garlic:
In a large skillet, heat the olive oil over medium heat. Add the sliced garlic and chili flakes (if using), sautéing until the garlic is just starting to turn golden. Be careful not to burn it.
Cook the Mushrooms:
Add the mushrooms to the skillet. Stir to coat the mushrooms with the olive oil and garlic. Cook for 5-7 minutes, or until the mushrooms are tender and have released their juices.
Add Flavors:
If using sherry, add it to the pan and let it cook off for a minute or two. Season with salt and pepper to taste. Stir in the chopped parsley.
Serve:
Transfer the mushrooms and their juices to a serving dish. Squeeze a little lemon over the top and serve immediately, ideally with crusty bread to mop up the delicious garlic-infused oil.
Ingredients
Directions
Sauté the Garlic:
In a large skillet, heat the olive oil over medium heat. Add the sliced garlic and chili flakes (if using), sautéing until the garlic is just starting to turn golden. Be careful not to burn it.
Cook the Mushrooms:
Add the mushrooms to the skillet. Stir to coat the mushrooms with the olive oil and garlic. Cook for 5-7 minutes, or until the mushrooms are tender and have released their juices.
Add Flavors:
If using sherry, add it to the pan and let it cook off for a minute or two. Season with salt and pepper to taste. Stir in the chopped parsley.
Serve:
Transfer the mushrooms and their juices to a serving dish. Squeeze a little lemon over the top and serve immediately, ideally with crusty bread to mop up the delicious garlic-infused oil.