Porcini Mushrooms Bordeaux-style: Cepes a la Bordelaise

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4 tablespoons unsalted butter

2 teaspoons fresh lemon juice

1 pound fresh porcini mushrooms, stems removed and wiped clean

3 tablespoons olive oil

2 tablespoons minced shallots

1/2 teaspoon minced garlic

1/2 teaspoon salt

1/4 teaspoon freshly ground black pepper

2 tablespoons chopped fresh parsley leaves