Champiñones con ajo

  • 500 gr mushrooms
  • 6 cloves garlic
  • 6 tablespoons olive oil
  • half a lemon's juice
  • ½ teaspoon pungent chili pepper
  • glass dry sherry
  • 2 tablespoons finely chopped parsley
  • salt

Wash and dry the mushrooms, then cut them in thin slices. In a cast iron frying pan, heat the oil and sauté the chopped garlic. As soon as the garlic is golden brown, add the mushrooms and the lemon juice. Keep stirring on medium to high heat until all the mushrooms' juice has evaporated. Add chili pepper, sherry and salt and let cook for one more minute. Sprinkle with the parsley and serve warm.