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.