Quarter 10 large button mushrooms.
Add 3 tbsp olive oil to a medium skillet and heat over medium heat. Add 5 cloves grated garlic and cook until the garlic softens, about 4 or 5 minutes. You will almost be poaching the garlic rather than frying, do not brown.
Remove pan from heat, increase heat to medium-high. Add 2 tsp smoked paprika, stir and then add the 10 large button mushrooms cut into quarters. Return skillet to heat and cook until the mushrooms start to brown, for about 10 minutes.
Add 1/4 tsp dried chili flakes or to taste and the chopped leaves from 2-3 sprigs fresh parsley and stir to combine.
Add 1/2 lemon juice and 2 tbsp sherry vinegar. Cook for 5 minutes or until the sherry vinegar has been reduced by half.
Transfer mushroom mixture to a small bowl and set aside until ready to serve. The tapas should be served at room temperature.
