1/4 cup extra-virgin olive oil
4 cloves garlic, sliced
1 pound small white mushrooms
1/4 cup Spanish sherry
1/2 cup pine nuts
juice of a lemon
salt and pepper to your taste
2-3 tablespoons chopped fresh parsley
little toasts or slices of bread, for serving

In sauté pan, heat oil and add garlic slices. Cook and stir about 2 minutes and then stir in mushrooms, sherry, and pine nuts. Cook and stir until mushroom juices have almost evaporated. Add lemon juice, salt, pepper, and parsley. Serve with little toasts or slices of bread.


Mushrooms Spain Vegetable Dishes