Spanish Mushrooms

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Spanish Mushrooms

 

4 tbsps. extra virgin olive oil

1 lb. mushrooms, sliced thickly.

3 cloves garlic, thinly sliced

2 tbsps. sherry vinegar

1/4 cup stock

2 tsps. lemon juice

1/2 tsp. hot paprika

1/2 tsp. chilli powder

salt and pepper

fresh parsley chopped

 

Heat the oil in a skillet and saute mushrooms and garlic over high heat for 2

minutes. Lower the heat and stir in all the remaining ingredients but salt,

pepper and parsley. Simmer for 1 minute. Season to taste. Serve hot or cold.

Garnish with parsley at serving time.

 

 

 

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