• 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)


  1. Using a damp paper towel, brush all dirt from the mushrooms.
  2. Cut and discard any hard stems.
  3. Chop into ¼-inch slices.
  4. Heat olive oil in a skillet over medium heat.
  5. Add mushrooms and spread into one layer.
  6. Cook, without moving, until browned on one side; 3 to 5 minutes.
  7. Season with the salt and pepper, stir in butter, garlic, parsley and lemon juice.
  8. Stir then cook another 3 to 5 minutes or until mostly golden brown on all sides.
  9. 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.