|Medium mushrooms||1 1⁄2 Pound|
|Salad oil||1⁄4 Cup (4 tbs)|
|Water||1⁄4 Cup (4 tbs)|
|Soy sauce||2 Teaspoon|
1. Trim tough stem ends. Cut 6 very thin slices from lemon and squeeze 2 teaspoons juice from remaining piece of lemon; set aside.
2. In 4-quart saucepan over medium heat, in hot salad oil, cook mushrooms, stirring constantly, until mushrooms are evenly coated with oil. Stir in water, basil, soy sauce, sugar, lemon slices and juice; heat to boiling. Continue cooking, stirring often, for 3 minutes longer or until mushrooms are tender.