1.   Add the mushrooms and saute over high heat until they release their juices, cooking a few more minutes until the juices evaporate.

2.   Cook, tossing and turning the pasta, until the juice has evaporated.

3.   Cook over medium-low heat until lemon juice evaporates and mixture dries out slightly.

4.   The excess juices evaporate, and the apples cook down before the pie is filled.

5.   Uncover and let the juices evaporate completely.