Instructions: Heat oil in 12 inch skillet over medium high heat until simmering. Add mushrooms and cook, stirring occasionally, until mushrooms release liquid, about 5 minutes. Increase heat to high and cook, stirring occasionally, until liquid had completely evaporated, about 8 minutes longer. Add butter, reduce heat to medium, and continue to cook, stirring once every minute, until mushrooms are dark brown, about 8 minutes longer. Add shallots, garlic and parsley and cook until softened, about 3 minutes. Add Madeira and cook until liquid has evaporated, about 2 minutes. Season with salt and pepper to taste, turn out into a heated vegetable dish, and sprinkle with fresh lemon juice, serve immediately with a crusty bread. Serves 8 to 10.