garlic salt, to taste (or use salt and garlic powder)
black pepper, freshly ground
1 1/2 Tbsp fresh lemon juice form 1 small or 1/2 large lemon
1 Tbsp fresh parsley, finely chopped
Rinse and quickly pat dry mushrooms. Cut off stems to be parallel with the base of the mushroom.
In a large heavy pan over medium heat, add 2 Tbsp butter and 2 Tbsp oil. Once oil is hot, add mushrooms in a single layer, cut-side-down. Sprinkle with garlic salt and pepper. Sautee until bottoms are browned (5-6min), then flip over, season again with garlic salt and pepper and sautee until browned on the second side (5-6 min).
Squeeze in 1½ Tbsp lemon juice and sprinkle with 1 Tbsp parsley. Stir mushrooms and cook another 1-2 min, adding more seasoning to taste. Remove from heat and serve.
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