Ingredients

 3 tablespoons of vegetable oil 1kg of mushroom caps 3 tablespoons of Butter 2 tablespoons of Minced Garlic 3 Tablespoons of Lemon Juice 1 tablespoon of salt  1 tablespoon of pepper  Cream Preparation  Over heat a large saucepan and then add vegetable cooking oil. When the cooking oil is hot, sprinkle the mushrooms in a single layer in the saucepan. Avoid stirring the mushrooms until they have heated on the bottom for approximately 5 minutes. If you stir them too soon, they will begin to steam thus break in pieces. Therefore stir the mixture after 5 minutes to maintain the mushroom caps whole.  Add the butter and continue to cook while stirring for more 3minutes until the mushroom caps have   browned. Also add salt, pepper and garlic. After 4 minutes, reduce the heat to avoid the mixture from getting burnt. Add the lemon juice and let it boil until the mushrooms gain their own sauce. Add cream  and serve immediately while it’s still steaming hot.