500g white mushrooms
2 tablespoons Spanish olive oil
2 garlic cloves, finely chopped
Fresh lemon juice
4 tablespoons chopped fresh flat-leaf parsley
Salt and pepper

Wipe the mushrooms and trim off the stalks close to the caps. Cut any large mushrooms in half. 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 regularly, until the mushrooms have absorbed all the oil in the frying pan. 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 regularly, until the juices have almost evaporated. Add a some lemon juice and season to taste with salt and pepper. Stir in the chopped parsley and cook for an additional minute. Serve piping hot.