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.