Ingredients:

  • 2 tablespoons (30 ml) olive oil
  • 4 tablespoons (56g) unsalted butter
  • 1 pound (454g) cremini mushrooms, sliced
  • 6 cloves garlic, minced
  • 1/4 cup (60 ml) dry white wine (optional)
  • 2 tablespoons (30 ml) fresh parsley, chopped
  • 1 tablespoon (15 ml) fresh thyme leaves
  • 1 teaspoon (5 ml) lemon juice
  • Salt and freshly ground black pepper to taste

Instructions:

  1. Slice the mushrooms.
  2. Heat olive oil and butter in a large skillet over medium heat. Add garlic and sauté until fragrant (about 30 seconds).
  3. Add the sliced mushrooms to the skillet. Cook, stirring occasionally, until the mushrooms are tender and have released their moisture (about 8-10 minutes).
  4. If using, pour in the white wine. Let it simmer for 1-2 minutes, scraping up any browned bits from the bottom of the pan.
  5. Stir in the parsley, thyme, and lemon juice. Season with salt and pepper to taste.
  6. Serve immediately.