Roughly chop 6 cloves of garlic and cut the mushrooms (washed & dried) into ¼ inch (.625 cm) thick slices

Heat a large fry pan with a medium heat and add in the olive oil

Once the oil is hot, add in the slices of baguette and two cloves of garlic (skins removed), cook the ingredients until they´re golden fried all around, about 4 to 5 minutes, then remove from the pan and set aside

Using the same pan with the same heat, add in the chopped garlic, mix with the olive oil, after 30 seconds add in the sliced mushrooms, cook for 6 minutes, mixing the mushrooms every 1 to 2 minutes so they evenly sautee

After 6 minutes and the mushrooms are sauteed, add the sweet smoked Spanish paprika, hot smoked Spanish paprika and season with sea salt & black pepper, quickly mix together, then add in the white wine, mix and simmer for 3 minutes

In the meantime, add the slices of fried baguette and garlic into a food processor, along with the fresh parsley and a pinch of sea salt, run the food processor for about 1 minute or until the ingredients are finely chopped

After simmering the white wine for about 3 minutes, add in the bread and garlic mixture, along with the vegetable broth, mix together and bring to a boil, then place a lid on the pan and lower to a low-medium heat, simmer for 5 minutes or until you get a slightly thick sauce, then remove from the heat

Transfer the mushrooms and sauce into a large serving dish and garnish with fresh parsley, serve at once, enjoy!