Oyster Mushrooms Provençal
- 1 pound oyster mushrooms, torn into chunks
- 1/4 cup olive oil
- 4 garlic gloves, minced
- 2 tablespoons chopped fresh Italian parsley
- Juice from 1/2 lemon
- Coarse salt and freshly ground pepper
- Heat oil in large skillet over medium-high heat.
- Sauté garlic about 1 minute and add mushrooms
- Sauté until oil is adsorbed, about 2 minutes.
- Stir in parsley, lemon juice, salt, and pepper and serve immediately.