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CHAMPINONES AL AJILLO (GARLIC MUSHROOMS)}
5 tablespoons olive oil
5 garlic cloves, peeled
450g (1lb) fresh mushrooms, cleaned, thickly sliced, or left whole if small
1 dried chilli pepper, seeds removed, or a few drops Tabasco sauce (optional)
100ml dry sherry
salt
3 tbsp fresh parsley, chopped
Heat oil in skillet over medium heat and add garlic. When garlic
begins to brown, add mushrooms all at once. Stir and cook until
almost done. Add red pepper and dry sherry. Bring to boil for one
minute. Lightly salt. Sprinkle with chopped parsley and serve.
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Garlic Mushrooms