INSTRUCTIONS
- WHISK THE GARLIC AND LEMON JUICE TOGETHER IN A SMALL BOWL.
- CUT THE MUSHROOM CAPS IN HALF AND THE STEMS INTO BITE SIZE PIECES.
- ADD 3/4 OF THE BUTTER TO A HEAVY-BOTTOMED PAN ON MEDIUM- HIGH HEAT.
- ONCE THE BUTTER IS JUST ABOUT TO TURN BROWN, ADD YOUR MUSHROOMS AND COOK THOROUGHLY.
- ADD THE REST OF THE BUTTER AND TURN OFF THE HEAT.
- ADD THE GARLIC-LEMON MIXTURE AND PARSLEY TO THE PAN AND TOSS WELL. SEASON WITH SALT TO YOUR LIKING.
- SERVE ON TOASTED BREAD WITH EGGS (POACHED, FRIED, SCRAMBLED, ETC) AND TOPPED BY YOUR FAVORITE CHEESE.
