Garlic mushrooms (Champiñones al ajillo)

1. Clean the mushrooms with damp kitchen paper (don't wash them, as they soak up water) and halve or quarter the larger ones.

2. Thinly slice the garlic and break the dried chilli in two.

3. Heat the olive oil in a large frying pan over high heat and fry the mushrooms for 5-6 minutes until they release their juices, the liquid evaporates and they turn golden.

4. Add the garlic and chilli and fry for 1-2 minutes until fragrant but not browned.

5. Pour in the white wine and let it bubble for 2 minutes until it evaporates; season with salt and pepper.

6. Serve hot with bread, sprinkled with chopped parsley.

Tip: Don't overcrowd the pan: if the mushrooms don't fit in one layer, they'll stew instead of browning – cook them in two batches.