1 lb button mushrooms
5 tbsp Spanish Olive Oil
2 garlic cloves, finely chopped
Salt and Pepper
4 tbsp chopped fresh parsley
Lemon wedges, for garnish
Crusty bread, for serving
Wipe or brush clean the mushrooms, then trim the stems. Cut any large mushrooms in half or into quarters. Heat the olive oil in a large, heavy-bottom skillet. Add the garlic and cook for 30 seconds - 1 minute, or until lightly browned. Add the mushrooms and saute over high heat, stirring frequently, until the mushrooms have absorbed all the oil in the skillet.
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 frequently, until the juices have almost evaporated. Add a squeeze of lemon juice and season to taste with salt and pepper. Stir in the parsley and cook for an additional 1 minute.
Transfer the sauteed mushrooms to a warmed serving dish, then garnish with lemon wedges and serve piping hot or warm. Accompany with crusty bread for mopping up the juices.