Thursday, September 10, 2009

Sauteed Garlic, Lemon and Parsley Mushrooms

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Sautéed Garlic, Lemon and Parsley Mushrooms

1 pound white mushrooms, trim stem and brush clean
5 T. Olive oil
4 Garlic cloves, finely chopped
¼ C. Fresh lemon juice
Salt and pepper
3 T. Flat leaf parsley, chopped

In a large skillet, heat the olive oil on high. Add the mushrooms and heat until the mushrooms have absorbed the oil. Reduce to medium heat and continue to cook until they are glossy and browned. (About 5 minutes) Add the garlic and cook for a couple minutes over medium heat. Finish with the lemon juice and cook for 30 seconds. Add the parsley and toss together. Serve hot.

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