This dish can be served with almost any meat, fish, or fowl and is a good substitute for potatoes and other starches. All ingredients must be superfresh.
Rinse the mushrooms and dry them thoroughly. Mince the stems (with ends cut off), and slice the caps or quarter them if they are small. Heat the oil and butter in a skillet and add the mushrooms. Cook, stirring occasionally, for 5 minutes, or until browned. Lower the flame and add the parsley, bread crumbs, salt, and pepper to the pan and cook for about 3 minutes.
Put the mushrooms on a warm platter and sprinkle with garlic and lemon juice.
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