Lemon-Pepper Mushrooms

Buying pre-sliced fresh mushrooms instead of canned saves time-making this a super-quick fix for low calories and full flavor. Serve these mushrooms on their own as a side or on top of chicken, pork or fish.
  • Level: Easy
  • Total: 20 min
  • Prep: 10 min
  • Cook: 10 min
  • Yield: 4 servings
  • Nutrition Info
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Ingredients

1 tablespoon unsalted butter or 1/2 tablespoon each unsalted butter and extra-virgin olive oil

20 ounces sliced white button mushrooms

1 tablespoon finely grated lemon zest

Kosher salt and freshly ground black pepper

1 1/2 tablespoons minced or snipped fresh chives

Directions

  1. Heat the butter in a large skillet over medium-high heat. Add the mushrooms in an even layer and sprinkle with the lemon zest. Cook, undisturbed, until browned, about 2 minutes. Toss with 1/4 teaspoon salt and 3/4 teaspoon pepper and continue to cook until the mushrooms are tender but not mushy, 4 to 5 minutes. Add additional salt and pepper to taste. Transfer to a serving dish and sprinkle with the chives. Serve warm.