Marinade:

1-2 Tblsp. lemon jiuce
3 T. olive oil
1/2 tsp. salt
1/4 tsp. thyme
1 med. clove garlic
black pepper
handful of finely minced parsley

Cover and cook l lb. mushrooms, stems discarded or saved for a soup, over medium heat for 10 minutes and then place in marinade for several hours refrigerated or at room temperature.