1 lb. oyster mushrooms
1 lb. button mushrooms
2 lemons - grate one, slice one
1 tbsp. lemon peel
1/4 c. extra virgin olive oil
1/2 c. scallions, cut in 2-inch diagonal (green onion)
1/4 c. dry white wine
1 stick butter

Slice button mushrooms crosswise and set in a deep bowl with oyster mushrooms. Squeeze the juice of lemon over mushrooms and coat well. Slice the remaining lemon in medallion style; set aside.

Put mushrooms into deep earthen dish. Add oil to a heated pan until it begins to smoke. Add butter and mushrooms and cook until limp, about 6 minutes. Simmer down. Add scallions and saute until onions are a bright green.

Pour in wine. Salt and pepper to taste (optional). While still hot, sprinkle mushrooms with lemon peel and serve on a dish garnished by the lemon slices. Serves 4-6.

NOTE: Serve as a side dish or over vegetables or over omelets.