Funghi al Fungetto

• 600 g fresh ceps or other wild mushrooms, cleaned
• 8 tbsp olive oil
• 2

Slice the mushrooms. Heat the olive oil in a sauté pan and sauté the mushrooms over a high heat with the garlic until softened, seasoning them with some salt and pepper. Add the orégano, with a squeeze of lemon juice, and serve immediately.