serves 4

Ingredients:
2 pounds button mushrooms
1 tablespoon olive oil
1 tablespoon unsalted butter
1/4 teaspoon salt
1/4 teaspoon black pepper
1 tablespoon chopped fresh parsley
2 teaspoons lemon juice

Instructions:
1. Prep the mushrooms: Wipe away any soil or dark spots with a damp paper towel. Remove and toss the stems, then cut them into 1/8-inch slices.

3. Heat the olive oil and butter in the sauté pan over medium-high heat. When the oil and butter are hot but not smoking, add the mushrooms, salt and pepper, and stir. Cook, stirring often, until the mushrooms release their liquid, then begin to brown, 10-15 minutes. You may need to increase the heat some to evaporate the liquid and brown the mushrooms.

4. Stir in the parsley and lemon juice. Add more salt & pepper to taste.

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