Monterey Mushrooms

The inspiration for this simple dish comes from Nell’s local
Italian eatery, where it is offered as a compliment of the
chef to enjoy while you peruse the menu. Allow this dish an
hour or two in the refrigerator to infuse the flavors. Simple
but quite tasty. SERVES 4

8 ounces white button mushrooms, sliced

2 tablespoons extra virgin olive oil

2 teaspoons dried oregano

1 tablespoon freshly squeezed lemon juice

Freshly ground black pepper, to taste

Place mushrooms in a large bowl. Combine olive oil,
oregano, and lemon juice in a small jar and shake well.
Pour over mushrooms and mix until well coated.

Refrigerate and let sit for an hour or two. Add fresh pepper.