Champiñones al Ajillo

🔥 Prep

• Clean 400 g white button mushrooms and slice them into ¼‑inch thick pieces.
• Peel and thinly slice 8 cloves of garlic.
• Measure 4 tbsp extra virgin olive oil into a small bowl.
• Measure 3 tbsp dry sherry and 1 tbsp lemon juice in separate containers.
• Measure 0.5 tsp red pepper flakes, 1 tsp sea salt, and 0.5 tsp black pepper into a small dish.
• Roughly chop 0.25 cup fresh flat‑leaf parsley.

🔥 Cook

• 1. Heat the 4 tbsp extra virgin olive oil in a large skillet over medium heat until shimmering, about 1 minute.
• 2. Add the sliced garlic and 0.5 tsp red pepper flakes; sauté for 30 seconds until fragrant but not browned.
• 3. Add the sliced mushrooms and sprinkle with the 1 tsp sea salt and 0.5 tsp black pepper; toss to coat and cook over medium‑high heat for 4‑5 minutes, stirring occasionally, until mushrooms begin to release their liquid and turn golden at the edges.
• 4. Increase heat to high and pour in the 3 tbsp dry sherry; deglaze the pan, scraping up any browned bits, and let the liquid reduce for 2 minutes.
• 5. Stir in the 1 tbsp lemon juice and continue to cook over medium heat for 1 minute until the sauce is slightly glossy.
• 6. Remove the skillet from heat and fold in the chopped 0.25 cup fresh flat‑leaf parsley; mix for 10 seconds until evenly distributed.

🔥 Serve

• Transfer the champiñones al ajillo to a warm serving dish and drizzle with any remaining pan juices.
• Serve immediately with crusty bread, toasted baguette slices, or over a bed of saffron rice.
• Garnish with an extra sprinkle of fresh parsley and a wedge of lemon on the side.