Sauteed Mushrooms in Garlic-Sherry Sauce

Directions

Heat the oil over medium heat in a large nonstick skillet.

Stir in the garlic and chili.

After about 30 seconds to 1 minutes, when the garlic begins to sizzle, stir in the mushrooms and turn the heat to medium high.

Cook, stirring, until they sear and begin to lose moisture, then sprinkle with salt and stir in the sherry.

Turn the heat down to medium, and continue to cook, stirring or tossing in the pan constantly, until the mushrooms are tender, about 8 minutes.

Add the lemon juice and parsley, stir well, season with more salt and black pepper, and remove from the heat.

Serve on a platter with toothpicks stuck into the mushrooms as an appetizer.