Sauted mushrooms with oregano

Yield: 2 servings

Measure Ingredient
10 ounces Box mushrooms
1 tablespoon Olive oil
½ teaspoon Garlic, minced
\N \N Salt and pepper to taste
1 teaspoon Oregano, coarsely chopped
\N \N Lemon juice

Trim the ends of th mushroom stems. Wipe each mushroom with a damp paper towel to remove dirt. Slice them into -inch pieces.

Heat olive oil in 10-inch saut pan over high heat. When it just begins to smoke, add mushrooms and saut rapidly, tossing frequently.

Saut mushrooms until browned, 3-5 minutes.

Lower heat a bit and add garlic. Continue to saut, tossing occasionally, for another minute.

Add salt and pepper to taste. Add oregano, toss to incorporate, then add a squeeze of lemon. Saut another 30 seconds and serve.

Sides by Melicia Phillips ISBN 0-517-59687-3 pg 8 Submitted By DIANE LAZARUS On 06-28-95

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