3 tbsp. fruity olive oil
1/2 lb. mushrooms, stems trimmed, brushed clean, whole if very sm., or cut in 1/4 inch thick slices
4 cloves of garlic, peeled & thinly sliced
2 tsp. dry (fino) Spanish sherry
1/4 c. veal broth or a mixture of chicken & beef broth
1/2 tsp. paprika, preferably Spanish style
1/2 dried red chili pepper, seeded & crumbled, or 1/4 tsp. crushed red pepper
Salt
Freshly ground pepper
1 tbsp. minced parsley

Heat the oil in a skillet until very hot and stir fry the mushrooms and garlic over high heat for about 2 minutes. Lower the heat and stir in the lemon juice, sherry, broth, paprika, chili pepper, salt and pepper. Simmer a minute or 2 (may be prepared ahead). Sprinkle with parsley and serve. Serves 6.