Vermouth mushrooms with ginger

Ingredients

400 g	Button mushrooms (Main)
3 cm	Fresh ginger
2 Tbsp	Vermouth
1	Lemon
1 to taste	Sea salt

Directions

1. Gently wipe the mushrooms with a damp cloth to remove any dirt.
2. Heat a pan, throw in the mushrooms and ginger (peeled and finely chopped) then toss for 4 minutes.
3. Add the Vermoth (Noilly Prat), zest and juice of one small lemon.
4. Cover tightly and leave over a medium heat for 2 minutes.
5. Season with salt before eating.