3 8-oz. packages of button mushrooms, quartered.
1/2 cup olive oil
12 cloves garlic, minced
6 tbsp. white wine or dry sherry
4 tbsp. lemon juice
1/2 tsp. red pepper flakes
1/2 tsp. Spanish paprika
1 tsp. salt
1/4 tsp. white pepper
2 tbsp. Italian/flatleaf parsley, chopped
1. Heat olive oil over high heat in skillet and cook mushrooms for 2-3 minutes.
2. Add remaining ingredients (except for parsley), reduce heat to medium, and saute until mushrooms are tender.
3. Stir in parsley. You can serve immediately, or let cool and serve at room temperature (ok to refrigerate and let come back to room temperature the next day before serving).