Just 4 u
2 Tbs olive oil.
1 Lb. white baby mushrooms, stems sliced off even with the
base of the head
2 − 3 cloves garlic, peeled and finely chopped.
Juice of 1/2 lemon.
Salt & freshly ground black pepper.
2 Tbs. flat−leaved Italian parsley, finely chopped.
2 − 4 Tbs. Extra Virgin olive oil.
Heat the olive oil in a large saute pan over high heat, then add the
mushrooms. Saute, shaking the pan vigorously from time to time, for about
five minutes, until the mushrooms begin to exude some of their natural
juices.
Lower the heat to medium, add the garlic and saute for a couple of more
minutes being careful that the garlic doesn't burn. Squeeze the lemon juice
over the mushrooms, taste for seasoning and add salt & pepper to your taste.
Remove from the heat, pour into a glass or ceramic container and stir in the
chopped parsley. Add enough additional olive oil to coat the mushrooms
evenly. Serve at room temperature as part of an antipasto.
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