1 lb Cremini mushrooms (or use any other small mushrooms)
3 T olive oil
1 T minced garlic
1 tsp Penzeys Pasta Sprinkle (blend of basil, oregano, minced garlic, and thyme)
1/3 c lemon juice
Salt and ground black pepper to taste
Wash the mushrooms, and slice off and discard the stems. In a heavy non-reactive skillet, heat the olive oil. Sauté the garlic for just a moment, taking care not to scorch it. Add the mushrooms and herbs, and sauté on medium heat, stirring occasionally, for 4 minutes. Add the lemon juice, toss it well with the mushrooms, and cook for another minute. Pour the mushrooms and juice into a serving bowl and add salt and pepper to taste. Serve hot or at room temperature.
For appetizers, spread crusty bread with cream cheese and top with the mushroom mixture.
From the cookbook authors: “This tasty dish is good as an appetizer, a garnish for green salad, an addition to an antipasto platter, or a side dish for pasta. It is an excellent dish to take to add to a buffet table.”
Recipe modified from the book Moosewood Restaurant Cooks at Home by The Moosewood Collective
Penzeys Pasta Sprinkle can be purchased at http://www.penzeys.com/cgi-bin/penzeys/p-penzeyspastasprinkle.html