Give the mushrooms a quick rinse under running water and shake off the excess. Cut the stems off even with the caps, keep those stems handy, they get cooked as well. For large mushrooms, cut the caps in half.

Heat the oil in a non stick pan on medium heat, when hot, add the garlic and saute until fragrant, about 30 seconds or so.

Add the mushrooms, caps and stems, stir until the mushrooms have soaked up the oil. Turn the heat to low and saute the mushrooms until they release any any water.

Add the lemon or lime juice and season as desired with salt and lemon pepper as desired. Increase the heat to medium and saute until nearly all the liquid is evaporated.

Add the parsley and stir into the mushrooms, remove from heat.

Serve as a side with any dish, enjoy.