Created by Tisme on December 14, 2019
Step 1: Heat the olive oil in a fry pan and add the mushrooms, garlic and chilies ~ fry off over a low heat for around 2-3 minutes minutes.
Step 2: Add the dry sherry and crumble in the stock cube & season with the black pepper.
Step 3: Cook over a medium heat for 10 minutes, or until the mushrooms start to release their juices.
Step 4: Cook for 3minutes more or until the juices have been released by half, then serve as a side or on their own with some fresh crusty bread.