Hungarian Garlic Butter Mushrooms (Fokhagymás Gomba)

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Ingredients

• 500 g (1 lb) button mushrooms, cleaned
• 3 tablespoons butter
• 2 cloves garlic, minced
• 1 tablespoon oil
• 1 teaspoon sweet Hungarian paprika
• Salt and black pepper to taste
• 2 tablespoons fresh parsley, chopped
• Optional: 1 tablespoon lemon juice

Instructions

1. Clean mushrooms and pat dry. Leave whole if small, or halve if large.
2. Heat oil and butter in a large pan over medium heat.
3. Add mushrooms and sauté for 5–7 minutes until they release moisture and begin to brown.
4. Add minced garlic and cook for 1 minute until fragrant.
5. Remove pan briefly from heat and stir in paprika (to avoid burning).
6. Return to heat and cook another 2–3 minutes until mushrooms are golden and tender.
7. Season with salt and black pepper.
8. Stir in fresh parsley and optional lemon juice.

Serve warm as a side dish or with fresh bread.