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Adjust rack to top position and preheat oven to 425 degrees. In a medium pot, bring 5 cups water (8 cups for 4 servings) to a boil, then reduce heat to low.
Wash and dry produce.
Pick sage leaves from stems. Halve, peel, and dice shallot. Thinly slice mushrooms (skip if your mushrooms are pre-sliced!). Peel and mince or grate garlic. Quarter lemon.