Trim the mushrooms. Rinse in a colander and pat dry.

In a large, deep skillet, heat the olive oil over low flame and cook the garlic and chili pepper until the garlic begins to turn a light gold. Add the mushrooms, toss to coat in the oil, and season with salt. Raise the heat a little and pour in the broth. Cover slightly and cook for about 8 minutes, until the mushrooms are tender.

Add the lemon juice and parsley and continue cooking for another 2 to 3 minutes. Serve hot or warm, with all the pan juices.