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Remove the stems and clean the mushroom caps with a damp paper towel. Do not rinse with water, as this will make them mushy. Cut into large, even-sized chunks.
Heat the oil in a large cast-iron skillet over medium-high heat. When the oil is hot, add the mushrooms in a single layer and season with salt and pepper (work in batches if necessary so the mushrooms brown rather than steam). Cook until they begin to brown, about 5 minutes.
Stir in the garlic and butter. Cook for a few minutes more to take the raw edge off the garlic, then remove from the heat and add the parsley.
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|Serving Size: 1 Serving (241g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 62 (50%)|
|Amt Per Serving||% DV|
|Total Fat 6.9g||9 %|
|Saturated Fat 3.8g||19 %|
|Monounsaturated Fat 2.1g|
|Polyunsanturated Fat 0.4g|
|Cholesterol 15.3mg||5 %|
|Sodium 75.5mg||3 %|
|Potassium 1048.8mg||28 %|
|Total Carbohydrate 10.4g||3 %|
|Dietary Fiber 1.5g||6 %|
|Sugars, other 8.9g|
|Protein 6g||9 %|
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Calories per serving: 125
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