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Mushrooms in Garlic Sauce (Champiņones al Ajillo)

5 tablespoons olive oil

5 garlic Cloves, peeled

450g (1 pound) fresh mushrooms, cleaned and cut into thick slices

1/2 dried chili pepper, seeds removed

1 dl (1/2 cup, 4 ounces) dry sherry


2 tablespoons 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. (The pepper is not meant to be eaten)

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This collection of authentic recipes from Spain includes such specialties as gazpacho and several versions of paella, as well as lesser known dishes, highlighted by rich culinary, cultural and historical information.

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