Avoid overcooking the mushrooms as that will make them less plump and juicy.
2 tablespoons olive oil or vegetable oil
4 cloves garlic, minced
8 ounces medium mushrooms, cut into halves
2 tablespoons dry sherry
1 teaspoon lemon juice
1/4 teaspoon salt
Dash of pepper
Heat oil in 10-inch skillet until hot. Cook and stir garlic over medium heat 1 minute; add mushrooms. Cook and stir 2 minutes; reduce heat. Stir in remaining ingredients except parsley. Cook and stir until hot, about 2 minutes. Sprinkle with parsley.
Makes 4 servings