This dish is a great appetizer for any party because it can be made hours ahead of time and served either hot or room temperature. Leftovers can be tossed with pasta or used as a filling for omelets.
1/4 cup extra virgin olive oil, divided
1/4 cup chopped garlic
3 tablespoons all-purpose flour
1/2 to 1 teaspoon crushed red pepper flakes
2 cups vegetable broth or stock
2 tablespoons orange juice
3 tablespoons chopped fresh parsley
1 pound fresh button mushrooms, washed and quartered
1) Heat 3 tablespoons olive oil in a large skillet set over medium-low heat; add garlic and cook just until fragrant, about 5 minutes. Be careful to not let garlic brown. Stir in flour and red pepper flakes and cook 1 minute; add broth and cook, stirring constantly, until thickened and mixture just begins to boil. Remove from heat and stir in orange juice and 2 tablespoons parsley and set aside.
2) Heat remaining 1 tablespoon olive oil in a large skillet set over high heat. When oil just begins to smoke add mushrooms in a single even layer. Do not stir mushrooms until they begin to brown; gently stir and continue to cook for 5 minutes or until well browned.
3) Add mushrooms to garlic sauce and cook 5 minutes over medium-high heat. Pour mushrooms and sauce in a serving dish and sprinkle with remaining parsley. May be served hot or at room temperature.