Provençal garlic mushrooms (Champignons à la provençale)

1. Clean the button mushrooms and halve or quarter the larger ones (leaving small ones whole).

2. Heat olive oil and a little butter in a pan and start frying the mushrooms over high heat.

3. Fry until their liquid has evaporated and the pieces are golden (do not crowd the pan, or they will steam).

4. Add the finely chopped garlic and fry together for a few minutes.

5. Drizzle with a little lemon juice and season with salt and pepper.

6. Off the heat, scatter with plenty of chopped parsley and serve at once.

Tip: Mushrooms brown nicely when fried in a hot, uncrowded pan – that way their liquid evaporates and they turn golden, not pale. Add the garlic at the end so it does not burn.