Ajillo Mushrooms

2 tbs butter

2 tbs olive oil

8 ounces mushrooms, wiped clean and quartered

6 garlic cloves, minced

3 tablespoons dry sherry or white wine (optional)

2 tablespoons lemon juice

1⁄2 teaspoon dried red chili, seeded and crumbled

1⁄4 teaspoon Spanish paprika

salt and pepper, to taste

2 tablespoons chopped parsley

Heat the butter and oil in a skillet and sauté the mushrooms over high heat for about 2 minutes, stirring constantly.

Lower the heat to medium and add the garlic, sherry, lemon juice, dried chile, paprika, and salt and pepper.

Cook for about 5 minutes or until the garlic and mushrooms have softened.

Remove from the heat, sprinkle with chopped parsley, and serve on small earthenware platters.