Serve these with Morovino Barbera!
3 tablespoons really good olive oil
1 package baby portabella (or regular button) mushrooms, quartered
4 garlic cloves, peeled and chopped
2 teaspoons fresh lemon juice
2 tablespoons dry red wine (I used Barbera)
1/4 cup chicken broth
1/2 teaspoon smoked paprika
1/4 teaspoon crushed red pepper flakes
salt, to taste
fresh ground black pepper, to taste
In a non-stick saute pan (if you don’t have one, you MUST get one, they are the best cooking tool ever), heat the olive oil over high heat. Add mushrooms and saute for 1 – 2 minutes until soft and slightly browned. Reduce heat to medium and add the garlic. Give the saute pan a second to cool down first–nothing tastes worse than scorched garlic. Add remaining ingredients and simmer for 2-3 minutes. Garnish with a handful of chopped fresh Italian flat leaf parsley and serve. As a Tapa, serve with slices crusty warm bread. Or, serve as a side dish or over a steak. YUUUUMM.