Serves 6-8

Ingredients

• 2 tsp. extra virgin olive oil
• 3 garlic cloves, minced
• 1 small dried red chile, diced
• 1 1/2 Cremini mushrooms, roughly chopped
• 1/2 cup of dry white wine or dry sherry
• 1 tbsp. fresh lemon juice
• 2 tbsp. chopped flat-leaf parsley

Directions

Heat olive oil in a large, heavy nonstick skillet over medium heat and add the garlic and red chile. When the garlic begins to sizzle, after about 30 seconds, add the mushrooms and sprinkle with salt. Cook, stirring, until the mushrooms begin to release liquid, 3-5 minutes, then add the white wine or sherry. Continue to cook over medium heat, stirring from time to time, until the liquid has just about evaporated, 5-10 minutes. Season with salt and pepper, stir in the lemon juice and parsley, and remove from the heat. Serve hot or warm.