▢ 2 Tbsp light olive oil ▢ 1 1/2 lbs 24 oz baby bella (cremini) mushrooms ▢ 1/2 tsp garlic salt, to taste (or use salt and garlic powder) ▢ 2 cloves garlic, minced ▢ 1/4 tsp black pepper, freshly ground ▢ 1 Tbsp fresh lemon juice form 1 small or 1/2 large lemon ▢ 1 Tbsp fresh parsley, finely chopped, plus more for garnish

Instructions Step - 1

Rinse and pat dry mushrooms with paper towels then thickly slice.

Step - 2

Set a large heavy, non-reactive pan over medium-high heat. Add butter and olive oil and swirl as it melts to reduce splatter.

Step - 3

Once the oil is hot, add mushrooms and sauté until the liquid is released and evaporated and mushrooms are slightly browned, 5-7 minutes.

Step - 4

Season with garlic salt, pepper, and minced garlic. Stir for 30 seconds until the garlic is fragrant.

Step - 5

Add lemon juice and parsley and sauté another 1-2 minutes, adding more seasoning to taste. 

Step - 6

Then remove from heat, garnish with more parsley (if desired), and serve. ENJOY

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