Directions

1. Prep your ingredients:

   Clean the mushrooms with a paper towel and trim the stems. Halve the large ones, leave small ones whole.
   Peel the onion, cut it in half, then slice into thin half-rings.
   Peel and finely mince the garlic.
   Wash, dry and finely chop the parsley. Set aside everything separately.

2. Sauté mushrooms and onions:

   Heat olive oil in a large pan over medium-high heat.
   Add the mushrooms and onion rings together in a single layer. Let them cook undisturbed for 5 minutes, allowing the mushrooms to brown and the onions to begin softening.
   Then stir occasionally and continue sautéing for another 10–12 minutes until the mushrooms are deeply golden and the onions are soft and slightly caramelized.

3. Add garlic, butter & lemon:

   Reduce heat. Add the garlic and sauté for 1 minute until fragrant.
   Add the butter and stir through until melted and everything is coated.
   Season with salt, black pepper and lemon juice.

4. Finish with parsley & serve:

   Remove from heat. Add the chopped parsley and stir gently one last time.