1 1/2 lb mushroom, portobellos
1/4 cup olive oil
3 cloves garlic fresh — chopped
3 tablespoons parsley
1 teaspoon black pepper
1 lb pasta, cooked
Rinse the portobello mushrooms well, drain, dry anbd cut off the stems.
Cut the mushrooms into thick strips an trhen into medium chunks. In a large skillet, heat the oil and saute the garlic until golden brown.=
Add the mushrooms and saute until well browned. Add the parsley, salt an d
pepper and stir together. Serve over hot pasta.