16 oz cremini mushrooms, or substitute for any other kind will be fine
¼ cup red wine
2 tbsp butter
1 tbsp olive oil
2–3 cloves garlic, minced
1/2 juice of lemon
2 tbsp parsley, chopped
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 to 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, and serve warm.