Sauteed Mushrooms

Ingredients:

• 2 Tbsp butter
• 2 Tbsp light olive oil
• 1½ lbs (24 oz) baby bella (cremini) mushrooms
• garlic salt, to taste (or use salt and garlic powder)
• black pepper, freshly ground
• 1½ Tbsp fresh lemon juice form 1 small or ½ large lemon
• 1 Tbsp fresh parsley, finely chopped

Instructions:

1. Rinse and quickly pat dry mushrooms. Cut off stems to be parallel with the base of the mushroom (important for sautéing ease).
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 min), then flip over, season again with garlic salt and pepper and sautee until browned on the second side (5 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.

Tips from Jenie:
*Remove stems and cut into chunks so they cook more evenly
*Open mushrooms as soon as you purchase them
*Don't rinse under water, wash mushroom by grabbing damp paper towel and wipe the dirt keep them dry for cooking.
*Use unsalted butter because it handles heat better on stove.
*No need to stir while cooking but shake the pan

Submitted By: Jenie Rainey from Natasha's Kitchen