Champinones Al Ajillo aka "Garlic Mushrooms"

I am posting this recipe since I took the photos and wanted to post the recipes, but my cousin Pam did all the leg work, typing and emailing them to me since I forgot to copy them while we were there !

Champinones Al Ajillo

3 Tablespoons olive oil
1/2 pound mushrooms, stems trimmed, brushed clean, whole if very small, or cut in 1/4-inch thick slices
4 cloves garlic, peeled and thinly sliced ~ We definitely do more !!
2 teaspoons fresh lemon juice
2 Tablespoons dry (fino) Spanish sherry
1/4 cup chicken broth
1/2 teaspoon paprika, preferably Spanish style
1/4 teaspoon crushed red pepper
Salt
Freshly ground pepper
1 Tablespoon minced parsley

Heat the oil in a skillet until very hot and stir fry the mushrooms and garlic over high heat for about 2 minutes (I've found that the mushrooms soak up the oil very quickly, so I usually add a bit more). Lower the heat and stir in the lemon juice, sherry, broth, paprika, red pepper, salt, and pepper. Simmer a minute or two (may be prepared ahead and reheated right before eating), sprinkle with parsley and serve.