Sautéed Hamakua Mushrooms

Summary

Yield	2 Servings (as a side)

2 tablespoons

extra virgin olive oil

2 ounces

Hamakua mushrooms, chopped 1-inch pieces

2 cloves

garlic, minced

1 ounce

dry white wine

1 teaspoon

fresh parsley, minced

1 teaspoon

fresh tarragon, minced

1 tablespoon

Butter

squeeze fresh lemon juice

salt and pepper to taste

Heat a large skillet over medium high heat and add olive oil to smoking point.
Add in the mushrooms and allow them to brown. Toss in the pan.
Once the mushrooms are nicely browned, add in the garlic and then the white wine. Cook until all the wine has been reduced and the moisture has evaporated from the pan.
Remove from heat, add in the herbs and butter.
Season with salt and pepper to taste.