Mushrooms with Lemon and Parsley

[Vegetables]

675g/1½lb button mushrooms, halved

juice of ½ lemon

150ml/¼ pint white stock

1 tablespoon chopped fresh parsley

1. Cook mushrooms in a covered pan with lemon juice and stck for about 3 minutes, Until tender.

2. Lift mushrooms, using a slotted spoon and place on a warmed serving dish. Reduce cooking liquid to 3-4 tablespoons. Add parsley and pour over mushrooms.