Sautéed Mushrooms with Lemon Dill Sauce
Quick and tangy mushrooms in a creamy lemon-dill sauce, ready in 20 minutes. Perfect for breakfast, a light lunch, or a side dish.
- Total time
- 20 min
- Servings
- 4
- Calories
- 220
- Protein
- 4g
Ingredients
- 1 lb mushrooms
- 2 tbsp butter
- 2 cloves garlic
- ½ cup heavy cream
- 1 medium lemon
- 2 tbsp fresh dill
Instructions
- 1
Heat 2 tbsp butter in a large skillet over medium-high. Add 1 lb sliced mushrooms and cook, stirring occasionally, until golden and liquid evaporates, about 8 minutes.
- 2
Add 2 minced garlic cloves and cook until fragrant, about 1 minute.
- 3
Pour in 1/2 cup heavy cream and the juice of 1 lemon. Stir and simmer until slightly thickened, about 3 minutes.
- 4
Remove from heat and stir in 2 tbsp chopped fresh dill. Season with salt and pepper to taste.
- 5
Serve immediately, garnished with extra dill or parsley if desired.
Tools you’ll need
- large skillet
- knife
- cutting board
- measuring spoons
- citrus juicer
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