Spanish Garlic-Parsley Champiñones al Ajillo

Trim 500 g button mushrooms and wipe soil off with a clean damp cloth. Halve or quarter large mushrooms for uniform sizing. Thinly slice 28 g garlic.

Heat 45 ml olive oil over medium heat, add garlic and optional 1 g dried chili and cook one to two minutes until pale golden, not burnt.

Add mushrooms and 3 g salt; raise to medium-high and cook five to seven minutes, turning often, until golden and releasing moisture. Add 80 ml vegetable broth and simmer another three to four minutes until tender throughout.

Turn off heat, add 25 g washed chopped parsley and 15 ml lemon juice; serve warm in four small portions. Do not serve mushrooms with soil remaining or raw centers.