- 8 ounces mushrooms such as cremini, shitake or Portobello (about 2 ½ cups chopped or sliced)
- 1 tablespoon extra-virgin olive oil
- ¼ teaspoon sea salt or more to taste
- Fresh ground black pepper
- 1 tablespoon butter
- 1 garlic clove, minced
- ½ teaspoons dried parsley
- 2 tablespoons fresh squeezed lemon juice (roughly half a lemon)
- Using a damp paper towel, brush all dirt from the mushrooms.
- Cut and discard any hard stems.
- Chop into ¼-inch slices.
- Heat olive oil in a skillet over medium heat.
- Add mushrooms and spread into one layer.
- Cook, without moving, until browned on one side; 3 to 5 minutes.
- Season with the salt and pepper, stir in butter, garlic, parsley and lemon juice.
- Stir then cook another 3 to 5 minutes or until mostly golden brown on all sides.
- Cook until the garlic is fragrant and the butter absorbs into mushrooms.
- I normally do at least 3 batches in my cast iron skillet, since they won’t all fit at once in a single layer. After the first batch the pan will have leftover oil / butter, so I simply add some more butter to saute the mushrooms in and don’t use any extra olive oil.