Ingredients: 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 1 lemon Directions: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. |