Writer's Note: I love these lemony mushrooms. My roommate in Cambridge, MA, made them for me once about a decade ago and they are still my go-to mushroom dish. Something about the butter and lemon combination imparts a tangy flavor that is both bright and earthy. Thanks, Cory.
Ingredients:
1 lb brown or white button mushrooms, or other varieties, cut into 1/2 inch slices
2 tbsp. olive oil
2-3 tbsp. butter
1/2 tsp. Herbs de Provence
1/4 cup white wine
1 lemon, squeezed
salt and pepper to taste
Directions:
Heat olive oil and butter over medium-high heat in a large skillet until butter is melted. Add mushrooms, Herbs de Provence, salt and pepper, and saute until the mushrooms begin to sweat. Add white wine and saute until wine is absorbed. Add lemon juice and saute until the mushrooms are tender and lemon juice is absorbed, about 10 more minutes.
Heat olive oil and butter over medium-high heat in a large skillet until butter is melted. Add mushrooms, Herbs de Provence, salt and pepper, and saute until the mushrooms begin to sweat. Add white wine and saute until wine is absorbed. Add lemon juice and saute until the mushrooms are tender and lemon juice is absorbed, about 10 more minutes.
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