Sauteed Mixed Mushrooms

• 1 1/2 lbs whole portabella mushrooms, stems and caps separated
• 1/2 cup olive oil
• 1 1/4 lbs small white mushrooms (1/2 to 1 inch in diameter)
• 1 teaspoon fresh lemon juice
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 lb small fresh shiitake mushroom, stems discarded
• 1 lb oyster mushroom, trimmed and halved lengthwise if large
• 1/2 cup finely chopped fresh flat-leaf parsley
• 1 tablespoon finely chopped garlic

1. Trim portabella stems and thinly slice lengthwise. Scrape away gills on portabella caps with a spoon, then cut caps into 1/8-inch-thick slices.
2. Heat 2 tablespoons oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking, then saute white mushrooms with lemon juice, 1/4 teaspoon salt, and 1/8 teaspoon pepper, stirring occasionally, until liquid mushrooms give off is evaporated, about 5 minutes.
3. Transfer cooked mushrooms with a slotted spoon to a large bowl and keep warm, covered.
4. Saute shiitakes, oyster mushrooms, and portabellas (caps and stems) in separate batches in same manner, using 2 tablespoons oil, 1/4 teaspoon salt, and 1/8 teaspoon pepper for each batch, and transferring to bowl with white mushrooms.
5. Return all cooked mushrooms to skillet and saute with parsley and garlic over moderately high heat, stirring, 1 minute.

portabella mushrooms, olive oil, white mushrooms, lemon juice, salt, black pepper, shiitake mushroom, oyster mushroom, parsley, garlic

Taken from www.food.com/recipe/sauteed-mixed-mushrooms-331813 (may not work)