Method
How to cook it
Gently brush any debris off the mushrooms. Tear large clusters into bite-size pieces and pat dry.
Heat a large skillet over medium-high heat. Add olive oil, then mushrooms in a single layer. Cook undisturbed for 3–4 minutes to brown.
Flip and cook 2–3 minutes more until golden. Work in batches if the pan is crowded.
Turn heat to medium-low. Add butter and garlic; toss for 30–60 seconds, until fragrant.
Season with salt and pepper, finish with lemon and parsley, and serve while the edges are still crisp.
Kitchen note
The secret is a hot, uncrowded pan. Too many mushrooms at once and they will steam instead of brown.
From market bag to dinner
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