Ingredients:
- 1 lb. White mushrooms (fresh)
- 1 tablespoon finely chopped fresh garlic
- 1/2 teaspoon coarse black peppercorn
- 2oz Fresh lemon juice (3 lemons’ juice)
- Fresh curly parsley
- Coarse sea salt
- First cold pressed olive oil
Cooking:
With scissors clip mushroom bottoms (stems) leaving just the caps. Preheat a large (12 inch) frying pan with an even coating of olive oil and add a thick pinch of sea salt.
When your the salt starts to crack; place on the pan all mushroom caps bottoms down, and cook on medium heat until golden brown. Add garlic and pepper; Sautee to coat all mushroom caps and to absorb all the olive oil. Then flip all caps to cook the top (upside down).
Your mushrooms will absorb all the oil on the pan; when ready they will begin to expel water or moisture from within (you will hear the sizzling). With tongs grab one mushroom and check its cap for a golden brown color and a soft yet firm texture. If they have that beautiful golden color on the caps proceed to add the lemon juice and sauté until all juice is absorbed and/or evaporated.
Remove from heat, place on serving dish and generously add chopped fresh parsley on top with a few good pinches of sea salt. Serve immediately.