Directions

1. Gently clean the mushrooms with a damp cloth or paper towel. Avoid rinsing them under water to prevent sogginess.  

2. Slice the stems into thick rounds, resembling scallops. Lightly score the tops and bottoms with a crisscross pattern to help absorb flavors and ensure even cooking.   

3. Heat olive oil or vegan butter in a large skillet over medium heat.  

4. Add the mushroom rounds in a single layer, scored side down, and cook for 3–4 minutes on each side until golden brown. Season with salt and pepper. Remove from the skillet and set aside.  

5. In the same skillet, melt the butter or vegan butter over medium heat.  

6. Add minced garlic and sauté for about 1 minute, or until fragrant.  

7. Stir in lemon juice, parsley, and red pepper flakes (if using). Season with salt and pepper.  

8. Return the cooked mushrooms to the skillet and toss them in the garlic butter sauce. Cook for an additional 1–2 minutes, allowing the mushrooms to soak up the flavors.  

9. Serve warm over pasta, risotto, or a bed of sautéed greens for a complete meal.