1 (16 ounce) can sliced mushrooms, with juice
1 (8 ounce) can sliced mushrooms, drained
1 cup chopped celery
1 cup chopped onion
1 (3 ounce) can thinly sliced mushrooms
1/4 cup chopped green olives
1 pinch salt
In a small bowl, mix mushrooms, celery and onion. Arrange mushrooms, olives and salt in separate 12 inch wide pan or platter.
Heat some olive oil in a large skillet or heavy skillet, over medium high heat. Add mushrooms and celery and saute until translucent. Drain on paper towels and serve.