Sautéed Chestnuts

INGREDIENTS

2 cups chestnut mushrooms

2 tablespoons butter or olive oil

¼ teaspoon kosher salt, plus more to taste

2 garlic cloves, minced

Juice of ½ lemon

Ground black pepper

¼ cup fresh parsley, finely chopped

INSTRUCTIONS

1. Cut the woody ends of the stem off of the mushrooms (like you would with asparagus)

2. In a large frying pan over medium-high heat, melt the butter.

3. Add the mushrooms to the melted butter and stir to coat. Sprinkle the salt over the mushrooms.

4. Stirring occasionally, sauté the mushrooms until they turn a deep golden-brown color, about 4–6 minutes.

5. Add the garlic and lemon juice to the pan and stir to coat. Continue cooking the mushrooms until the garlic is fragrant, about 1 minute.

6. Remove the pan from the heat and season the mushrooms with black pepper and additional salt to taste.

7. Just before serving the mushrooms, stir in the finely chopped parsley. Transfer the mushrooms to a serving bowl and serve immediately.