3/4 lb (340 g) mixed mushrooms, cut into pieces, if needed

3 tbsp (45 ml) olive oil

1 clove garlic, finely chopped

1 tbsp (15 ml) lemon juice

1 lemon, the finely grated zest

2 tbsp chopped fresh parsley

Salt and pepper

In a large non-stick skillet over high heat, cook the mushrooms in the oil for 5 minutes or until golden brown. Season with salt and pepper. Add the garlic and continue cooking for 1 minute. Deglaze with the lemon juice. Add the lemon zest and parsley. Adjust the seasoning.

Let cool and serve as an appetizer with pan-fried buns.

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