Mushrooms in Sherry and Garlic Sauce

Rich, earthy, and just a little spicy; this is an easy to make tasty side dish.

1 lb mushrooms, in 1/4" slices
3 T olive oil
2 t flour
2 shallots, minced
6-7 cloves garlic, thinly sliced
2 T chopped flat leaf parsley
1/4 C dry sherry
1/4 C beef broth
heavy pinch crushed red pepper, or to taste
lemon juice
1 t smoked paprika

Preheat the oil over high heat, and saute the mushrooms, shallots, and garlic for 2 minutes.
Remove the mushrooms and garlic and reserve; add the flour and cook for a couple of minutes to make a roux.  Add the broth, sherry, red pepper, paprika, and a squeeze of lemon juice, and whisk to include the roux. 
Add the reserved mushroom mixture back into the pan and simmer for a couple of minutes. 
Taste and adjust salt, pepper, and lemon juice.  Sprinkle with the parsley, toss, and serve.

Notes:
As written this could be a little hard to cook properly (you'd need a big skillet and a lot of heat), so it might be a good idea to halve the recipe.  This would probably also allow you to make the roux without removing the mushrooms from the pan.