3 tablespoons extra-virgin olive oil
3/4 pound small, fresh mushrooms, stem ends removed
pinch of sea salt
1/8 teaspoon freshly ground black pepper
2 tablespoons finely chopped flat leaf parsley
1 clove garlic
Warm the olive oil in a large frying pan over high heat. Add mushrooms, saute and toss for 3-4 minutes. Season with salt and pepper, and then add the persillade (the mixture of parsley and garlic). Saute for 1-2 minutes, then squeeze over the lemon juice and serve.