Spanish Mushrooms with Onions a la Pimentón

Rinse & pat dry 12 button mushrooms, cut each mushroom into1/4 inch (.635 cm) thick slices, finely dice 1 medium sized onion and roughly mince 4 cloves of garlic

Heat a large fry pan with a medium-high heat

After 3 minutes add in 1 tbsp (15 ml) extra virgin olive oil and half of the sliced mushrooms, mix together, then place the mushrooms in a single layer and cook for 2 minutes without mixing, then flip and cook for another 2 minutes without mixing, remove from the pan and cook the other half of mushrooms in the same way

Once all the mushrooms are cooked and out of the pan, add in 2 tbsp (30 ml) extra virgin olive oil into the pan and the diced onions, mix together and cook for 4 minutes, or until the onions are sauteed and fully translucent, then lower the fire to a low-medium heat, add the mushrooms back into the pan, along with the minced garlic, 1/2 tsp sweet smoked paprika and season with sea salt & black pepper, mix together and go for another 30 to 45 seconds while mixing continuously

Remove the pan from the heat, transfer everything into a serving dish and sprinkle with finely chopped parsley, enjoy!