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2 teaspoons olive oil
Heat the oil in a large skillet over medium-high heat. Add the mushrooms and saute them, tossing often, until their juices have been released and then evaporate, about 10 minutes.
Stir in the tamari, herbs, and pepper to taste and cook until the mushrooms begin to stick to the pan, about 2 minutes. Scrape the mixture into a bowl and cool to room temperature. Stir in the tablespoon of mayonnaise and the celery and chill until ready to serve.
Serve on toast with lettuce.
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