From Virginia Wiedemann:  "...A beautiful combination of ingredients that makes a great appetizer or a salad."

Lemon Mushrooms

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 (*Note)

Slice mushrooms if making salad, cut in half for an appetizer.  Cut 6 thin slices of lemon and reserve.  Squeeze the rest of the 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 the lemon slices.

For salad, serve over Bibb lettuce.  For appetizer, serve with toothpicks. 

Note:  If you don't have whole sage to crumble, use oregano. Do not use powdered sage).