Spanish Garlic Mushrooms

Ingredients
Mushrooms – cleaned and sliced (for these three dishes I used 400g).
Garlic – I used half a head of garlic on this occasion.
Olive oil sufficient to saute the mushrooms.
Salt according to taste.
A splash of alcohol – sherry would be most common but as we didn’t have any I threw in a drop of brandy.
A gin and tonic to help you concentrate!

Add olive oil and garlic to the earthenware dish then place it directly onto a medium gas flame. Once the oil is sizzling start to add the sliced mushrooms. Stir occasionally and sprinkle some salt into the mushrooms. After a few minutes the mushrooms will look a darker colour, turn off the heat and add a splash of sherry to the oil. Serve in the dish with a crusty loaf.
A word of warning. Try to use a medium sized earthenware dish with the oil lying quite low in it when it sizzles. With small dishes the oil tends to spill over the edge which can be dangerous as it comes into contact with the gas flame.