Sauteed Mushrooms - Funghi Saltati

• 1 Lb Baby Portobello Mushrooms, sliced
• 2 Large Portobello Mushroom caps, sliced
• 4 Cloves garlic, sliced
• 1 Tsp Salt
• 4 Tbsp Unsalted butter
• 4 Tbsp Extra Virgin Olive Oil
• Chopped Parsley for garnish

In a large Saute pan melt the butter and the olive oil together.
Add the garlic and saute for about 30 seconds.
Add the mushrooms and salt and saute for 5 to 7 minutes or until mushrooms are tender.
Garnish with chopped Parsley.
Serve either hot or at room temperature.

Source:

http://www.cookingwithnonna.com/italian-cuisine/sauteed-mushrooms-funghi-saltati.html