Sauteed Button Mushrooms
serves 4-6
Sautéeing a batch of white or brown button mushrooms makes a simple, flavorful side -- perfect with a juicy steak or to beef up a vegetarian menu. Or serve them on toasted bread as an entree or snack.
2 pounds button mushrooms
1 tablespoon olive oil
1 tablespoon unsalted butter
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1 tablespoon chopped fresh parsley
2 teaspoons freshly squeezed lemon juice
prep: 10 minutes
total: 25 minutes
medium sauté pan
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.
2. Heat the olive oil and butter in a medium sauté pan over medium-high heat. When the oil and butter are hot but not smoking, add the mushrooms and salt and pepper. Cook, stirring often, until the mushrooms release their liquid, then begin to brown, about 10 minutes. You may need to increase the heat some to evaporate the liquid and brown the mushrooms.
3. Stir in the parsley and lemon juice. Add salt and pepper to taste.
