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Warm olive oil and butter over high heat in a large sauté pan. Add in the mushrooms and cook for about 2 minutes, without stirring, so they develop a golden crust.
Toss, reduce heat to medium high and cook for 10 minutes, stirring frequently.
Season with salt and pepper and add in the garlic; sauté for 1 minute.
Stir in the wine and lemon juice and allow liquid to deglaze the pan and evaporate slightly, about 2 minutes. Season with a touch more salt and pepper and sprinkle in the parsley.
Serve immediately with some of the pan sauce!NOTE: The white wine lends great depth of flavor to this dish and the alcohol cooks off completely, but if you don’t want to use it, you can substitute vegetable or chicken stock. The flavors will just not be as robust.