Champinones al Ajillo with Garlic and Parsley

Clean the mushrooms and slice them thinly. If using cremini mushrooms, you can quarter or halve them.

Heat the olive oil in a large skillet over medium-high heat. Add the sliced mushrooms and cook, stirring occasionally, until they release their moisture and begin to brown (about 5-7 minutes).

Add the minced garlic, smoked paprika, and red pepper flakes (if using) to the skillet. Cook for about 1 minute, until fragrant, being careful not to burn the garlic.

Pour in the dry sherry (if using) and let it simmer for a minute, allowing the alcohol to evaporate.

Stir in the chopped parsley and season with salt and freshly ground black pepper to taste.

Squeeze the lemon juice over the mushrooms and stir to combine.

Remove from heat and serve immediately. Garnish with extra parsley if desired. Serve with crusty bread for dipping.