Title: Sauted Mushrooms with Oregano
Categories: Vegetable Check
Yield: 2 Servings

10	oz	Box mushrooms
1	tb	Olive oil
1/2	ts	Garlic, minced
		Salt and pepper to taste
1	ts	Oregano, coarsely chopped
		Lemon juice

Trim the ends of th mushroom stems. Wipe each mushroom with a damp paper towel to remove dirt. Slice them into -inch pieces.

Heat olive oil in 10-inch saut pan over high heat. When it just begins to smoke, add mushrooms and saut rapidly, tossing frequently. Saut mushrooms until browned, 3-5 minutes.

Lower heat a bit and add garlic. Continue to saut, tossing occasionally, for another minute.

Add salt and pepper to taste. Add oregano, toss to incorporate, then add a squeeze of lemon. Saut another 30 seconds and serve.

Sides by Melicia Phillips ISBN 0-517-59687-3 pg 8

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