Sauteed Mushrooms

Sauteed Mushrooms 2


  • 2 Tbsp butter
  • 2 Tbsp light olive oil
  • 1  lb  baby bella (cremini) mushrooms
  • 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

Sauteed Mushrooms 3


  1. Rinse and quickly pat dry mushrooms. Cut off stems to be parallel with the base of the mushroom.
  2. 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).
  3. 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.

Sauteed Mushrooms 4