Clean the mushrooms and cut them into halves or quarters depending on size. I’d keep them relatively chunky for this meal.
Start them in a hot pan.
2
Heat a large skillet over medium-high to high heat. Add the olive oil followed by the mushrooms.
3
Don’t crowd them if you can avoid it. With 1 1/2 lb, I’d use your largest skillet or cook them in two batches.
4
Let them sit for a minute or two before stirring. You’re looking for actual browning, not pale mushrooms swimming in their own liquid.
Cook off the moisture.
5
Continue sautéing for about 7–10 minutes. They’ll initially release quite a bit of water. Keep cooking until that water has evaporated and the mushrooms begin frying again.
6
Now add the salt and pepper.
Add butter and garlic.
7
Reduce the heat to medium. Add the butter and garlic and toss everything together.
8
Cook for about 1–2 minutes, just until the garlic is fragrant. Don’t let it brown heavily.
Deglaze.
9
If using the wine, add the 1/4 cup now.
10
Scrape up the browned bits and cook until the wine has almost completely evaporated, about 2–3 minutes.
Finish.
11
Turn off the heat and toss with the parsley, optional dill and lemon juice. Taste and adjust salt and pepper.
