Submerge the mushrooms in cold water, swish around to wash thoroughly and drain. Trim the ends. Slice and place in a large bowl. Squeeze the juice of the lemon half over the mushrooms and toss.
2
Put the garlic in a large pan and pour in the olive oil. Heat over medium-high heat until the garlic begins to sizzle but not brown, about 30 seconds. Add the mushrooms, sitr and cover. Cook, stirring for 4 minutes.
3
Remove the lid, add the salt and pepper and cook stirring, until all moisture is evaporated and the mushrooms begin to brown, about 5 minutes. Stir in the parsley and serve.
