3 tbsp fruity olive oil
1/2 pound mushrooms, stems trimmed, brushed clean, whole if very small, or cut in 1/4-inch thick slices
4 cloves garlic, peeled and thinly sliced
2 tsp fresh lemon juice
2 tbsp dry Spanish sherry
1/4 cup veal broth, or a mixture of chicken and beef broth
1/2 tsp paprika, preferably spanish style
1/2 dried red chili pepper, seeded and crumbled, or 1/4 tsp crushed red pepper
salt & freshly ground pepper
1 tbsp minced parsley

Preparation

heat the oil in a skillet until very hot and stir fry the mushrooms and garlic over high heat for about 2 minutes. lower the heat and stir in the lemon juice, sherry, broth, paprika, chili pepper, salt and pepper. simmer a minute or two, sprinkle with parsley and serve.

serves 6