- 2 lemons, juiced
- 1 tablespoon extra-virgin olive oil
- Coarse grained salt and cracked black pepper
- 3/4 pound white button mushrooms, trimmed and quartered
In a medium non-reactive bowl, whisk together the lemon juice, olive oil, salt, and pepper. Taste and adjust seasonings. Add the mushrooms and let stand in the refrigerator at least 1 hour or overnight.