Lemon Mushrooms
A recipe from the Sneaky Kitchen
1 lb. fresh mushrooms
2 Tbsp. extra virgin olive oil
1 lemon
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. juice.

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.