Recipe of the Month – Buttery Sauteed Mushrooms

This recipe actually came with a recipe for chicken. The mushrooms were to be served on top of the chicken. But these mushrooms are too delicious to use only for that one recipe. They make a great addition to any meal.


4 T. butter, divided

2 cups thinly sliced mushrooms

1/2 t. lemon zest

1 T. lemon juice

1/3 cup chicken broth

1/2 cup chopped parsley

1/4 cup dry white wine

1/2 t. black pepper

1/2 t. garlic salt or sea salt


In a large skillet melt 2 T. butter on medium high heat. Add mushrooms, lemon juice and lemon zest. Cover and simmer for 5 minutes. Uncover and cook on high until juice evaporates. Stir often until mushrooms brown, about 5 minutes. Add broth, parsley, salt, pepper, and wine. Add 2 T. butter. Bring to a boil while stirring.

Serve with chicken or steak. Double the recipe for 4 mushroom loving people.


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