- 2 pounds (800g) white mushrooms, stems removed
- 3 tablespoons (45 ml) olive oil
- Juice of 1 lemon
- Pepper, to taste
- 1 clove garlic, peele and diced
- Kosher salt, to taste
- ½ loaf french bread, sliced and toasted
- Cook the mushroom caps for a couple minutes on each side.
- At the same time, create an emulsion by vigorously mixing the olive oil with half of the lemon juice. Add pepper and garlic.
- Line the mushroom caps top-down on a plate.
- Pour the emulsion into each mushroom cap.
- Sprinkle with salt and serve with bread.