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Sauteed White Mushrooms

serves 2-4

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1 pound white mushrooms, stemmed and sliced
2 teaspoons olive oil
2 teaspoons unsalted butter
salt and pepper
1 tablespoon chopped fresh parsley
2 teaspoons lemon juice


prep: 5 minutes
total: 25 minutes


sauté pan


1. Clean the mushrooms by wiping away any soil or dark spots with a damp paper towel. Remove and discard the stems, then cut the caps into 1/4-inch slices.

2. Heat the olive oil and butter in the sauté pan over medium-high heat. When the butter is foaming, add the mushrooms and stir. Season the mushrooms with a sprinkling of salt and pepper. Cook, stirring occasionally, until the mushrooms release their liquid, then reabsorb it and begin to brown, 10-15 minutes.

3. Take the pan off the heat, stir in the parsley and lemon juice, and season to taste with more salt and pepper.
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