Red wine and garlic mushrooms

Got the recipe from here

2 tablespoons butter
1 tablespoon olive oil
2-3 cloves garlic, minced
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¼ cup red wine
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16 oz. mushrooms, I cut mine in half because they were big (I used white mushrooms, but you can use whatever you like)
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2 tablespoons fresh squeezed lemon juice
2 tablespoons chopped parsley
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Heat butter and olive oil in a skillet over medium heat. Once butter is melted and begins to bubble,
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add in garlic,
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stirring frequently,
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until it turns just golden, about 30 seconds to 1 minute. Stir in red wine
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and return mixture simmer.
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Add in mushrooms
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and toss to coat with sauce.
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Cover and simmer on medium-low heat
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for 15 minutes. Remove lid, season with salt and pepper,
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and continue cooking on medium-low heat for an additional 5-8 minutes, until the mushrooms are cooked through and the bottoms are golden.

Drizzle with lemon juice
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and sprinkle parsley over the top.

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Recipe

2 tablespoons butter
1 tablespoon olive oil
2-3 cloves garlic, minced
¼ cup red wine
16 oz. mushrooms, I cut mine in half because they were big (I used white mushrooms, but you can use whatever you like)
2 tablespoons fresh squeezed lemon juice
2 tablespoons chopped parsley

Heat butter and olive oil in a skillet over medium heat. Once butter is melted and begins to bubble,

add in garlic, stirring frequently, until it turns just golden, about 30 seconds to 1 minute. Stir in red wine and return mixture simmer.

Add in mushrooms

and toss to coat with sauce.

Cover and simmer on medium-low heat for 15 minutes. Remove lid, season with salt and pepper,

and continue cooking on medium-low heat for an additional 5-8 minutes, until the mushrooms are cooked through and the bottoms are golden.

Drizzle with lemon juice and sprinkle parsley over the top.

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