Champiñones al ajillo (garlic mushrooms)
from http://www.proper-spanish-tapas.com/

A popular Spanish tapas dish, champiñones al ajillo is mushrooms sautéed with garlic, olive oil, lemon juice and typically seasoned with flat-leaf parsley, salt, freshly ground black pepper and chili. Enjoy this dish with a sherry or cold beer, and a little crusty bread to mop up the juices.

50ml (2 fl.oz) good, strong olive oil
250g (8 oz) mushrooms, sliced or quartered
4-6 cloves garlic, sliced, chopped or minced to taste
3 tablespoons dry sherry
2 tablespoons lemon juice
large pinch of dried chilli flakes
large pinch of pimenton (paprika)
Salt and freshly-ground black pepper
handful of chopped parsley, to garnish
Heat the oil in a frying pan or skillet and fry the mushrooms over high heat for 2 to 3 minutes, stirring constantly. Lower the heat to medium and add the garlic, lemon juice, sherry, salt and pepper.

For a milder flavour you can leave it at that if you like. But if you like a bit of 'fireworks', now's the time to add the dried chilli and paprika as well.

Cook for another 5 minutes or so until the garlic and mushrooms have softened then remove from the heat, sprinkle with chopped parsley and divide up into pre-heated 'little dishes'.

Serve with plenty of fresh, crusty bread to mop up those seriously-garlicky juices.

Serves 4.