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Sautéed Mushrooms with Parsley

  • ACTIVE: 20 MIN
  • FAST

  1. 1 tablespoon unsalted butter
  2. 1 tablespoon extra-virgin olive oil
  3. 1 1/2 pounds mixed mushrooms, such as button, stemmed shiitake and oyster, sliced 1/4 inch thick
  4. 1 small garlic clove, minced
  5. Chopped flat-leaf parsley
  6. Kosher salt and freshly ground pepper
  1. In a large skillet, melt the butter in the olive oil. Add the mushrooms and cook over moderately high heat, without stirring, until browned on the bottom, about 3 minutes. Continue to cook, stirring occasionally, until the mushrooms are browned and tender, about 6 minutes longer.
  2. Add the garlic and cook until fragrant, about 1 minute.
  3. Stir in chopped parsley. Season the mushrooms with salt and pepper. Transfer to a bowl and serve.