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Lemon-Pepper Mushrooms



1 tablespoon unsalted butter or 1/2 tablespoon each unsalted butter and extra-virgin olive oil
20 ounces sliced white button mushrooms
1 tablespoon finely grated lemon zest
Kosher salt and freshly ground black pepper
1 1/2 tablespoons minced or snipped fresh chives


Heat the butter in a large skillet over medium-high heat. Add the mushrooms in an even layer and sprinkle with the lemon zest. Cook, undisturbed, until browned, about 2 minutes. Toss with 1/4 teaspoon salt and 3/4 teaspoon pepper and continue to cook until the mushrooms are tender but not mushy, 4 to 5 minutes. Add additional salt and pepper to taste. Transfer to a serving dish and sprinkle with the chives. Serve warm.

serves 4


Per serving: Calories: 58 ;Total Fat: 3 grams; Saturated Fat: 2 grams; Protein: 4 grams; Total carbohydrates: 5 grams; Sugar: 3 grams; Fiber: 1.5 grams; Cholesterol: 8 milligrams; Sodium: 128 milligrams