Ingredients

2tbsp butter
2tbsp olive oil
2 cloves garlic, minced
4cups flat portobello mushrooms
sliced 1.5cm thick
2 tb sp lemon juice
1/2 cup heavy cream
2 tb sp chives, finely sliced
salt and freshly ground pepper
1 cup cooked polenta.

Method

Heat the butter and oil in a pan, add the garlic and cook, for 2 minutes.
Add the mushrooms and cook for 1-2 minutes on each side.

Add the lemon juice, cream, chives and salt and pepper and cook for
1 minute, until combined.

Serve with polenta.

Serves: 4-6