My mothers recipe – Chrissie

Ingredients:
Twelve ounces of mushrooms
Two large onions sliced
Two tablespoons approx. olive oil salt and freshly ground pepper
One large clove of garlic, crushed freshly squeezed lemon juice

Method:
Heat a little of the olive oil in a heavy-bottomed saucepan and cook the onions gently over a low heat. Stir every few minutes so that they brown evenly. This operation may take 20-30 minutes and is vital to the success of the salad.
The onions should be slightly caramelised in oil. Meanwhile, thinly slice the mushrooms and sauté on a hot pan. Season each batch with salt and freshly ground pepper, very little crushed garlic and a squeeze of lemon juice.
Add the onions to the mushrooms as soon as they are cooked and taste. Correct the seasoning if necessary. 
Best served at room temperature.