Ingredients
Serves 6
1 cup vegetable broth, divided
2 (8-ounce) containers mushrooms, quartered
4 garlic cloves, thinly sliced
1 teaspoon smoked paprika
1/4 teaspoon crushed red pepper
2 tablespoons dry sherry
Kosher or sea salt to taste
Black pepper to taste
1/2 cup finely chopped fresh parsley
Preparation
