• 1 pound (20-25 medium-sized) mushrooms, wiped clean with wet paper towel (do not wash in water)
• 1 tablespoon olive oil or ¼ cup vegetable broth
• 1 large garlic clove, minced
•   ½ teaspoon salt
•   Freshly ground pepper, to taste
•   ½ lemon juice
• 2 tablespoons fresh parsley, chopped

Cut mushrooms into halves, quarters or slices. Add broth or olive oil to a wide skillet over medium heat. Add mushrooms and stir thoroughly so they can pick up the liquid. Keep sautéing even though the pan seems dry.  Once the mushrooms begin to release their juices they will begin to brown. When golden in color, add garlic, and season with salt and pepper. Cook 3 more minutes then remove skillet from heat and add a squeeze of lemon, and chopped parsley. Serve.

Hints:

Mushrooms are porous and will toughen when washed in water. It is best to wipe with a damp cloth or paper towel to remove dirt.

Do not salt mushrooms until they have cooked if you want them golden brown. Salting the mushrooms before they are cooked causes them to release their juices which will prevent browning.