Spanish garlic mushrooms in a smoky sauce

Cut two one-inch slices from a baguette.

Roughly chop six cloves of garlic and slice the washed and dried white mushrooms a quarter inch thick.

Heat a large fry pan over medium heat with the extra virgin olive oil. After a couple of minutes add the baguette slices and the two peeled whole garlic cloves and fry 4 to 5 minutes until golden all around, then remove and set aside.

In the same pan at the same heat, add the chopped garlic and stir continuously about 30 seconds until fragrant, without overcooking it.

Add the sliced mushrooms, mix to coat in the oil and cook 5 to 6 minutes, stirring about every minute, until lightly sauteed.

Add the sweet smoked Spanish paprika and the hot smoked Spanish paprika.

Season with sea salt and freshly cracked black pepper and mix through.

Add the white wine, mix and simmer about three minutes so the alcohol cooks off.

Put the fried baguette and garlic into a food processor with the fresh parsley and a pinch of sea salt, and run about one minute until finely chopped.

Add the bread and garlic mixture and the vegetable broth to the pan, mix through and bring to a boil.

Put the lid on, lower to a low-medium heat and simmer about five minutes until the sauce is slightly thick.

Remove from the heat, transfer to a serving dish and garnish with fresh parsley.