Sautéed Mushrooms with Garlic and Truffle Butter



  • Place a pan over high heat.
  • Cut the mushrooms into 4 pieces.
  • Add 1 tablespoon of OLYMPOS Cow Milk Soft Butter with Truffle in the pan and add the finely chopped garlic as well.
  • Once the butter has melted, add the mushrooms.
  • Season with salt and pepper, stir, lower the heat to medium, and cover with a lid.
  • Let the pan with the lid closed until the mushrooms release their juices.
  • When the mushrooms are ready, remove the lid, turn up the heat until the liquid evaporates (not all of it), and remove from the heat.
  • Place the mushrooms on a plate and garnish with chopped parsley.