A recipe from the Sneaky Kitchen
1 lb. fresh mushrooms
2 Tbsp. extra virgin olive oil
2 Tbsp. water
1 1/2 tsp. Japanese soy sauce or tamari
1/4 tsp. salt
1/4 tsp. sugar
1/4 tsp. whole sage, crumbled, or oregano
Slice mushrooms for salad, cut in half for appetizers. Cut 6 thin
slices of lemon & reserve. Squeeze rest of lemon for 1 Tbsp.
Cook mushrooms briefly in hot oil until coated. Stir in
rest of ingredients except lemon slices. Bring to a boil,
then simmer on low heat for 3 minutes. Cool. Add lemon slices.
For salad, serve over Bibb lettuce. For appetizer,
serve with toothpicks.