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Ajillo Mushrooms

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Serves 4

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


  1. 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.
  2. Toast in a 350 degree F oven for ten minutes or grill on both sides. Set aside.
  3. 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.
  4. 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.
Course: Dinner
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