3: Heat 4 tablespoons olive oil in a large pan on high heat. When good and hot, add the chopped onion., the parsley and bayleaf. Salt, pepper and cook for 1 minute without colouring.
4: Add the mushrooms and the juice of ½ lemon. Mix well and sauté for a few minutes.
5: At the end of cooking, when the mushrooms are beginning to soften, remove and discard the parsley and bayleaf. Salt and pepper, then checking seasoning.
6: Serve on their own, or to accompany poultry or veal, for example.
Remarks
As I mentioned in the introduction, many people add tomatoes, but this is not essential to the recipe and I really don't feel it improves on the basic defining flavours of the herbs and lemon. If you'd like an even more distinctive flavour, add the lemon zest in stage 5.