Methods/steps

1. Saute mushrooms over medium high heat in large heavy skillet.  You should see lots of steam and hear the liquid evaporating.  When the mushrooms start to a brown a bit and shrink you can add the oil if they start to stick.  If not wait until the next step.
2. The mushrooms will exude a lot of liquid and keep cooking them until they're brown, about 1/3 the same size and the liquid has pretty much cooked out of them.  Add the garlic and smoked paprika.  Stir until fragrant then add the sherry.  Bring the sherry to a good simmer and cook until the liquid has evaporated but the mushrooms are still moist - 3 to 5 minutes.
3. Add parsley and serve.