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1 lb. Fresh mushrooms (sliced if for salad, cut in half if for appetizer)
2 Tbsp. extra virgin olive oil
1 lemon
2 Tbsp. Water
1 1/2 tsp. Soy sauce
1/4 tsp. Salt
1/4 tsp. sugar
1/4 tsp. Sage (if you don't have whole sage to crumble yourself use oregano. DO NOT USE powdered sage, please).
Cut 6 thin slices of lemon and reserve. Squeeze rest of lemon for 1 Tbsp. Juice.
Cook mushrooms briefly in hot oil until coated. Stir in rest of ingredients including lemon juice. Bring to boil then simmer for 3 minutes. Cool.
SERVES 4 as a salad.
For salad serve over bibb lettuce. For appetizer serve with toothpicks.
This recipe is excellent served with my
PORK ROAST,
or my POPPY SEED CHICKEN.
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