FRENCH STYLE MUSHROOMS

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FRENCH STYLE MUSHROOMS image

Number Of Ingredients 9

25 White mushroom caps sliced thickly
2 Tbsp EVOO
3 Tbsp unsalted butter
4 Green onions, chopped finely
3 Large garlic cloves, crushed
3 Tsp fresh squeezed lemon juice
1/4 Tsp Kosher salt
1/4 Tsp fresh ground black pepper
1/2 Tbsp flat Italian parsley, chopped finely

Steps:

  • Cook mushrooms over medium heat in EVOO until they sweat off water and become drier. Add all other ingredients and sautee until golden.

Isabelle Saddleback
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Yum!


Mariam Akanbi
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These mushrooms are a must-try!


Gabi Venancio
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I would recommend this recipe to anyone who loves mushrooms.


Sean Justg
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Overall, I thought these mushrooms were pretty good. They were easy to make and had a nice flavor.


Ak!
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These mushrooms were a little bit too salty for my taste. I think I'll use less salt next time.


Soto Nabab
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I'm not sure what I did wrong, but my mushrooms turned out a little bit dry. I think I might have cooked them for too long.


Nakul Sedai
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I made these mushrooms in a skillet on the stovetop and they turned out perfect. They were crispy on the outside and tender on the inside.


Brookelyn Long
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These mushrooms are a great way to use up leftover vegetables. I added some chopped carrots and celery to mine and they were delicious.


Mpanga brighton
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I added a little bit of garlic and thyme to the mushrooms and they were even better. I highly recommend trying this recipe.


yasmine Khoutar
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I followed the recipe exactly and the mushrooms turned out great. They were so flavorful and juicy.


Frank Cleark
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These mushrooms are the perfect side dish for any meal. They're easy to make and always a crowd-pleaser.


Ephraim Museko
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I'm not a huge mushroom fan, but these were really good. I would definitely make them again.


Jorge Salome
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I made these mushrooms for dinner last night and they were a hit! My whole family loved them.


Faisal Bano
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These mushrooms are amazing! I've never had anything like them before. The flavor is so rich and earthy, and the texture is perfect.


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