You must first wash, peel, and dry the mushrooms, and then soak them for some time in what is called a _marinade_, which is another word for pickle, of oil mixed with chopped garlic, pepper, and salt.

They are then stewed in oil with plenty of chopped parsley over rather a brisk fire.

Squeeze, a little lemon-juice over them and serve them in a dish surrounded with a little fried or toasted bread.
MUSHROOM FORCEMEAT .-- The mushrooms after being cleaned should be chopped up and fried in a little butter; lemon-juice should be added before they are chopped in order to preserve their colour.

One or two hard-boiled yolks of eggs can be added to the mixture, and the whole rubbed through a wire sieve while hot.

When the mixture is hot it should be moist, but, of course, when it gets cold, owing to the butter it will be hard.