Pan-Roasted Garlic-Butter Mushrooms
3 Tbs. unsalted butter
2 Tbs. canola oil
1 lb. cremini mushrooms, trimmed and halved, if large
4 cloves garlic, minced
4 Tbs. fresh flat-leaf parsley, chopped
Kosher salt and freshly ground black pepper
2 Tbs. dry white wine
1 tsp. fresh lemon juice
1. Heat the oven to 450°F.
2. In an oven-safe 12-inch skillet, heat the butter and canola oil over medium-high heat. Add the mushrooms, garlic, 2 Tbs. of the parsley, 1/2 tsp. salt, and 1/4 tsp. pepper. Cook, stirring, until lightly browned, about 3 minutes. Add wine and transfer to the oven.
3. Roast until tender, about 8 minutes. Stir in lemon juice and the remaining 2 Tbs. parsley.
Source: Fine Cooking Pan-Roasted Garlic-Butter Mushrooms