Lemon garlic mushrooms

This recipe comes from one I modified that used to be on AllRecipes.com, but moved over to TasteOfHome.com here – I have noticed this with a few other recipes as well.

I’m not sure what’s behind that, but the important thing is it’s a good recipe, and I happened to have leftover mushrooms from making this yellowfin tuna recipe the other day.


  • about 1/2 pound mushrooms
  • 1 tbsp butter
  • 2 tbsp lemon juice
  • 1/2 tbsp dried parsley
  • black pepper
  • 1 garlic clove, minced

Melt the butter in a skillet, and add the mushrooms, followed by the lemon juice, parsley, and pepper. Wait a minute to add the garlic or it will burn. As the butter and lemon juice starts evaporating you may want to add more of one or the other.

Cook for 5 to 10 minutes, depending on how soft you prefer your mushrooms. And there you have a perfect side dish to chicken or steak.

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