Sauteed Mixed Mushrooms - cooking recipe

Ingredients

1 1/2 lbs whole portabella mushrooms, stems and caps separated
1/2 cup olive oil
1 1/4 lbs small white mushrooms (1/2 to 1 inch in diameter)
1 teaspoon fresh lemon juice
1 teaspoon salt
1/2 teaspoon black pepper
1 lb small fresh shiitake mushroom, stems discarded
1 lb oyster mushroom, trimmed and halved lengthwise if large
1/2 cup finely chopped fresh flat-leaf parsley
1 tablespoon finely chopped garlic

Preparation

Trim portabella stems and thinly slice lengthwise. Scrape away gills on portabella caps with a spoon, then cut caps into 1/8-inch-thick slices.
Heat 2 tablespoons oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking, then saute white mushrooms with lemon juice, 1/4 teaspoon salt, and 1/8 teaspoon pepper, stirring occasionally, until liquid mushrooms give off is evaporated, about 5 minutes.
Transfer cooked mushrooms with a slotted spoon to a large bowl and keep warm, covered.
Saute shiitakes, oyster mushrooms, and portabellas (caps and stems) in separate batches in same manner, using 2 tablespoons oil, 1/4 teaspoon salt, and 1/8 teaspoon pepper for each batch, and transferring to bowl with white mushrooms.
Return all cooked mushrooms to skillet and saute with parsley and garlic over moderately high heat, stirring, 1 minute.