• 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

Wonderful served with freshly cooked dried beans on the side, or if large mushrooms, serve them inside the mushrooms on a flat soup plate.

Warm the olive oil in a large frying pan over high heat. Add mushrooms and sauté and toss for 3-4 minutes. Season with salt and pepper, and then add the persillade (the mixture of parsley and garlic). Sauté for 1-2 min., then squeeze over the lemon juice and serve.