1 and 1/2tablespoonslime juice(I used kaffir lime; you may substitute regular like or even lemon)
chopped parsleyto garnish
Peel and mince the garlic.
Give the mushrooms a quick rinse and drain well. For best results, give them a few spins using a salad spinner. If the mushrooms are large, halve or quarter them.
Melt half of the butter in a frying pan. Add the garlic and cook gently for about a minute.
Add the mushrooms to the pan. Sprinkle with salt and pepper. Cook over medium heat for six to seven minutes. Please don't overcook them. What's the use of using fresh mushrooms if you're going to overcook them until they're as chewy as canned mushrooms anyway?
Off the heat (the pan should still be hot at this point), add the lime juice and the rest of the butter. Swirl around until the butter melts.
Scoop out the mushrooms and transfer to a bowl. Drizzle all the pan juices over them.
Sprinkle chopped parsley on the mushrooms. Garnish with lime wedges, of desired.
Serve the lime butter garlic mushrooms at once. Or let sit for a few minutes to infuse. Hot or at room temperature, they're equally delicious!
Lime Butter Garlic Mushrooms printed from https://casaveneracion.com/lime-butter-garlic-mushrooms/ for personal use only. Not for republication nor distribution.