Mixed Mushroom Salad
Halve the onion and julienne lengthwise.
Peel the garlic and pass through a press.
Trim the mushrooms, and cut into bite-sized pieces.
Rinse, trim, and chop the scallions.
Rinse and halve the cherry tomatoes.
Sauté the onion in 1 tablespoon of olive oil. Add the garlic, sauté briefly, then add the button mushrooms and chestnut mushrooms. Sauté for 2 minutes, then add the remaining oil, oyster mushrooms, scallions, and cherry tomatoes. Cook for an additional 2-3 minutes.
Season to taste with salt, pepper, lemon juice, and lemon zest. Serve hot, garnished with the parsley.