A delightful twist on a classic Spanish tapas dish, these mushrooms are infused with garlic, lemon, and a hint of spice.
Heat the olive oil in a sauté pan over medium heat until shimmering.
Ensure the oil is hot enough to sizzle when the garlic is added, but not smoking.
Add the garlic and sauté until fragrant, about 1 minute.
Stir constantly to prevent the garlic from burning, which can make it bitter.
Add the mushrooms and cook, stirring occasionally, until they start to release their moisture, about 3 minutes.
Do not overcrowd the pan to ensure even cooking of the mushrooms.
Stir in the red pepper flakes, lemon juice, sherry wine, chicken broth, salt, and black pepper. Simmer for 2 minutes.
Adjust the seasoning to taste, adding more salt or lemon juice if needed.
Garnish with fresh parsley and serve immediately with lemon slices.
Serve with crusty bread to soak up the flavorful sauce.
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