Wipe or brush clean the mushrooms, then trim off the stalks close to the caps. Cut any large
mushrooms in half or into quarters. Heat the olive oil in a large, heavy-based, frying pan, add the
garlic and cook for 30 seconds-1 minute or until lightly browned. Add the mushrooms and saute over
high heat, stirring most of the time, until the mushrooms have absorbed all the oil in the frying
Reduce the heat to low. When the juices have come out of the mushrooms, increase the heat again
and saute for 4-5 minutes, stirring most of the time, until the juices have almost evaporated. Add
a squeeze of lemon juice and season to taste with salt and pepper. Stir in the chopped parsley and
cook for an additional minute.
Transfer the sauteed mushrooms to a warmed serving dish and serve piping hot or warm. Accompany
with chunks or slices of crusty bread for mopping up the garlic cooking juices.