1-pound fresh Ostrom mushrooms, sliced (use white, crimini, portabella, oyster or shiitake mushrooms, or a mixture of any of the above).
1 tablespoon fresh lemon juice
1/2 teaspoon soy sauce
1 teaspoon dried Italian herbs (or substitute thyme, tarragon or dill weed)
2 tablespoons olive oil
1 tablespoon unsalted butter
1 garlic clove, chopped
Salt and fresh ground pepper to taste.
Heat oil and butter in a medium skillet over medium-high heat until sizzling but not browning. Add mushrooms and sauté until they release their liquid and the mushrooms turn golden brown, about 5 minutes. Turn heat down to medium and add garlic, lemon juice, herbs and soy, stirring 1-2 minutes more until sauce is absorbed. Season with salt and pepper.