Step 1

Rasp the garlic with a Microplane into a small bowl. Add the lemon juice together and mix.

Step 2

Clean the mushrooms with a damp paper towel or brush to get rid of any dirt. Cut the mushrooms into quarters.

Step 3

Before you begin have all of your ingredients ready to go as shown. Slice the parsley thinly and reserve in a bowl.

Step 4

Put a big, heavy-bottomed sauté pan on medium-high heat. Add ¾ of the butter to the pan and get it hot and foamy.

Step 5

Once the butter is just about to turn brown, add your mushrooms. Turn them so they are all lying on a cut side and don't toss the pan just yet.Continue cooking the mushrooms over medium-high heat.*If cooking in batches, reserve the cooked mushrooms in a bowl and continue cooking more mushrooms in more butter.* Add them all together and get them hot again before continuing to the next stage.

Step 6

Once the mushrooms are browned nicely, add the rest of the butter and turn off the heat. Immediately add the garlic-lemon mixture and toss well. Season with salt to your liking.

Step 7

Serve on a plate and enjoy alongside a main course.