Champiñones al Ajillo

Recipe from Penelope Casas The Foods & Wines of Spain

3 cloves garlic, minced
3 tablespoons olive oil
1 and 1/2 tablespoons flour
1 cup beef broth, preferably homemade
1/2 dried red chili pepper, cut in 3 pieces, seeds removed
2 tablespoons chopped parsely
2 tablespoons lemon juice
1/2 pound mushrooms, whole or halved

In a skillet heat the garlic in 2 tablespoons of the oil until the garlic starts to color. Turn off the heat immediately; the garlic should not turn brown. Stir in the flour and cook a minute. Gradually pour in the beef broth, then add the chili pepper, 1 tablespoon of the parsely, and the lemon juice. Stir until smooth and thickened.

In a separate skillet, heat the remaining tablespoon of the oil until it is very hot. Add the mushrooms and stir fry briefly until the mushrooms are lightly browned. Add the mushrooms to the sauce and simmer 5 minutes. Sprinkle with the remaining tablespoon of parsely and serve.