Wild Mushroom Sauté

Recipe courtesy of Lishie0729

1/2 cup (packed) fresh Italian parsley leaves
3 garlic cloves
5 tablespoons extra-virgin olive oil
1/2 teaspoon coarse sea salt
2 pounds assorted fresh wild mushrooms (such as chanterelles, morels,
boletes, Portobello’s, crimini, oyster and stemmed shiitakes), large
mushrooms quartered, medium mushrooms halved

1 tablespoon fresh lemon juice
Additional fresh Italian parsley

Finely chop 1/2 cup parsley with 1 garlic clove; set parsley mixture
aside. Finely chop remaining 2 garlic cloves. Whisk chopped garlic, 4
tablespoons oil and 1/2 teaspoon salt in large bowl to blend. Add
mushrooms and toss to coat.

Heat remaining 1 tablespoon olive oil in heavy large skillet over high
heat. Add mushroom mixture and sauté? until mushrooms are brown and just
tender, about 10 minutes. Remove skillet from heat. Mix in parsley
mixture and lemon juice. Season to taste with salt and pepper. Transfer
mixture to bowl. Garnish with additional fresh parsley and serve.

Makes 4 to 6 servings.