Champinones al ajillo (Garlic mushrooms)

Method

Heat about 10 tablespoons of Spanish olive oil in a pan. When heated, add the crushed birds eye red chillies and garlic.

Saute till garlic begins to change color, (please do not burn garlic) and then add your mushrooms, stir fry on high heat. When mushrooms have reduced in size means they are done.

Turn off the fire. Add salt, parsley, lemon juice and paprika powder.

Serve with french baguette. You have to dip the bread in the garlic parsley infused oil.