French Recipes - Home Cooking: Champignons Sautees a La Provencale

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Champignons Sautees a La Provencale Wonderful served with freshly cooked dried beans on the side, or if large mushrooms, serve them inside the mushrooms on a flat soup plate. 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 Warm the olive oil in a large frying pan over high heat. Add mushrooms and saute and toss for 3-4 minutes. Season with salt and pepper, and then add the persillade (the mixture of parsley and garlic). Saute for 1-2 min., then squeeze over the lemon juice and serve.
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