Spanish sherry and garlic combine to make these mushrooms fragrant and flavorful. They are best served with small slices of warm crusty bread. Adjust the amount of red pepper flakes used according to your own heat tolerance. This recipe is posted with permission from Robin Robertson and  is from Party Vegan (c) 2010 John Wiley and Sons.

• 1 tablespoon olive oil
• 8 ounces white mushrooms, halved if small, quartered if large
• 3 to 5 garlic cloves, finely minced
• 1/4 cup dry sherry
• 1 1/2 tablespoons fresh lemon juice
• 1/4 to 1/2 teaspoon crushed red pepper flakes
• 1/4 teaspoon smoked Spanish paprika
• Salt and freshly ground black pepper
• tablespoons minced fresh parsley

1. In a large skillet, heat the oil over medium-high heat. Add the mushrooms and cook, stirring, until seared, about 2 minutes.

2. Reduce the heat to medium and add the garlic, sherry, juice, crushed red pepper, paprika, and salt and black pepper, to taste. Cook, stirring, until the garlic and mushrooms are softened, about 5 minutes.

3. Remove from the heat, sprinkle with parsley, and serve hot on small plates. If not serving right away, cover and refrigerate up to a day in advance, then reheat until hot.

Serves 4 to 6