Champignones Al Ajillo (Garlicky Spanish-Style Mushrooms)

Let's Cook

1. Step 1.

   Have ready: 1 pound mushrooms

2. Step 2.

   Leave smaller mushrooms whole or slice larger ones in half or quarters if needed (they should be the size of a small, comfortable bite).

3. Step 3.

   Heat over medium-high heat in a large skillet until shimmering: ¼ cup olive oil

4. Step 4.

   Add to the pan: 3 to 6 garlic cloves, to taste, coarsely chopped or sliced; (Pinch of red pepper flakes)

5. Step 5.

   Cook until golden, about 30 seconds. Add the mushrooms and quickly toss with the garlic to keep it from burning. Cook, stirring occasionally, until the mushrooms exude juice, about 5 minutes. Add: ¼ cup dry sherry or dry white wine

6. Step 6.

   Simmer until the liquid is reduced by half. Remove from the heat and stir into the mushrooms: ¼ cup chopped flat-leaf parsley; ½ teaspoon salt; ½ teaspoon black pepper

7. Step 7.

   Transfer the mushrooms to shallow bowls, distributing any pan juices equally. If desired, into each bowl add a few drops of: (Sherry vinegar or white wine vinegar)

8. Step 8.

   or serve with: (Lemon wedges)

9. Step 9.

   Lightly sprinkle the mushrooms with: Sweet paprika, preferably smoked

10. Step 10.

    Serve with: Fresh crusty bread, warmed or toasted