Sherry Mushrooms with Pine Nuts

In a large skillet, heat oil over medium-high. Add garlic and cook for 2 minutes or until beginning to brown.

Stir in mushrooms, sherry, and pine nuts; continue cooking until mushroom juices have almost evaporated, about 10 minutes. Add lemon juice and season generously with salt and pepper. Stir in parsley. Let sit for 5 minutes to allow the flavors to meld.

While mushrooms are sitting, place baguette slices on a baking sheet under the broiler for a few minutes (watching carefully that they don’t burn.) Spoon some of the mushroom mixture over each slice and serve immediately.