Yield: 2 servings
|Salt and pepper to taste
|Oregano, coarsely chopped
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