1 pound mushrooms, sliced
1/2 cup vegetable oil
2 small onions, peeled and chopped fine
1 to 2 teaspoon salt
4 small to medium cloves garlic, peeled and chopped fine
2 teaspoons dried thyme
2 teaspoons dried leaf sage
1 teaspoon ground cardamom
Heat oil in heavy frying pan.
Fry onion and garlic for a few minutes until they soften, but do not allow them to brown.
Stir in thyme, sage and ground cardamom.
Add the mushrooms, stirring constantly, to ensure that they are coated with oil.
Sprinkle in the salt, then squeeze in the juice of the lemon. Cook for a further minute or two and serve.