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A memorable combination of flavor and texture.
|1/4 cup olive oil, plus 3 tablespoons|
|4 cups mushrooms, cleaned and quartered|
|6 cloves garlic, minced|
|3 tablespoons dry sherry|
|2 tablespoons lemon juice|
|1/2 teaspoon red chili flakes, dried|
|1/4 teaspoon Spanish paprika|
|Salt, to taste|
|2 tablespoons parsley, chopped|
|12 slices baguette, toasted|
|Ground black pepper, to taste|
- Place the bread in a large bowl and sprinkle with 3 tablespoons of olive oil. Toss the bread so the oil is distributed somewhat evenly.
- Toast in a 350 degree F oven for ten minutes or grill on both sides. Set aside.
- Heat the 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 chili flakes, 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 the bread slices.
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