INGREDIENTS
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1 pound mushrooms such as cremini or white, halved lengthwise if large
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2 tablespoons capers, rinsed and chopped
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3 large garlic cloves, minced
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2 tablespoons vegetable oil
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3 tablespoons unsalted butter, cut into pieces
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2 teaspoons fresh lemon juice
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1/4 cup chopped flat-leaf parsley