Mushrooms à la Provençal

"à la Provençal" [proh-vahn-SAHL], a term referring to dishes prepared in the style of Provence, a region in southeastern France. The secret to this recipe is in the bread crumbs. If possible, use homemade fresh bread crumbs. Chop or blend 3 or 4 slightly stale white bread until they are coarse in texture. This extra step is well worth the effort. Store-bought fresh crumbs will do too. Get panko-style bread crumbs, a variety of breadcrumb from Japanese cuisine, if you could.

• 200 g White mushrooms, sliced
  
  
• 1/2 cup Fresh bread crumbsangiesrecipes
  
  
• 2 Garlic cloves, crushed
  
  
• 3 tsp Dried parsleyangiesrecipes
  
  
• 1 Lemon wedge
  
  
• 1/2 tbsp Maggi sauceangiesrecipes
  
  
• 1/3 tsp Salt
  
  
• 40 g Olive oil (I used butter)

1. In large skillet, over medium high heat, melt butter. Add garlic and saute until fragrant. Add mushrooms and stir until just tender.
   
   
2. Add in the bread crumbs and parsley. Stir until the bread crumbs has turned golden. Squeeze in the lemon juice and season with salt and Maggi sauce. Toss and serve hot.