A delightful dish of mushrooms sautéed in a garlic and herb-infused white wine sauce, perfect as a side or appetizer.
Heat the butter and olive oil in a skillet over medium heat until the butter melts and starts to bubble.
Using a mix of butter and olive oil prevents the butter from burning while adding flavor.
Add the minced garlic to the skillet and sauté until fragrant, about 30 seconds.
Be careful not to burn the garlic as it can turn bitter.
Pour in the white wine and bring the mixture to a simmer.
Allow the alcohol in the wine to cook off for a smoother flavor.
Add the mushrooms to the skillet, stirring to coat them evenly in the sauce.
Ensure all mushrooms are evenly coated for consistent cooking.
Cover the skillet and let the mushrooms cook on medium-low heat for 10 minutes.
Stir occasionally to prevent sticking and ensure even cooking.
Remove the lid, season with salt and pepper, and cook for an additional 5 minutes to reduce the sauce.
Taste the sauce and adjust the seasoning as needed.
Drizzle the lemon juice over the mushrooms and sprinkle with fresh parsley before serving.
Adding the lemon juice at the end preserves its fresh flavor.
Serve the mushrooms warm as a side dish or appetizer.
Pair with crusty bread to soak up the delicious sauce.
