1 pound mushrooms, one or several varieties, cleaned
3-5 Tbsp butter, olive oil, or a mixture of both
2 Tbsp chopped parsley
1 large garlic clove, minced
salt and freshly milled pepper
1. Cut the mushrooms into halves, quarters, or slices about 1/4 inch thick.
2. Melt the butter in a wide skillet over high heat.
3. Add the mushrooms all at once and immediately move them around the pan so they all pick a little of the fat. Keep sauteing even though the pan appears to be dry. Once the mushrooms yield their juices and then reabsorb them, they'll begin to color nicely. When the mushrooms are golden, season well with salt and pepper.
4. Add a squeeze of lemon, then toss with the parsley and garlic and serve.