Use half of the olive oil in a skillet and sautť the cleaned mushrooms 3-5 minutes. Remove the mushrooms with a slotted spoon and set aside in a Pyrex bowl.
Add the vinegar or lemon juice, minced garlic, fresh thyme and the remaining olive oil to the skillet and sautť over medium heat about 5 minutes, stirring all together well. Pour this over the mushrooms in the bowl, and stir to coat well.
The mushrooms can be served warm at this time or can be covered and refrigerated until ready to serve. If you do refrigerate them, remove from the fridge and stir again, then put the bowl in the microwave for 3-4 minutes so you can serve them warm.
Some folks add a little bit of wine to the liquid when adding either the vinegar or lemon juice. This does add extra flavor thatís pleasing to some. These mushrooms may also be served at room temperature or even chilled to be used as additions when making a nice tossed salad.
Down New Orleans way, these mushrooms and sauce are run through a food processor and used as a spread on buns or bread when fried oyster sandwiches are being served. There are all sorts of ways to enjoy them, and Mother will surely be pleased with your efforts.
Readers with questions or comments for Dave Kessler may write to him in care of this publication.