Directions

1. Heat the fat in a 10 to 12” skillet for 3-4 minutes until very hot, add the mushrooms and sear, turning infrequently, until nicely browned on all sides. This should take about 4-6 minutes. Resist the temptation to move the mushrooms around to often – about 5 turns in the cooking time is enough. If you move them too often they will not brown.

2. After the mushrooms have browned, add the sliced onion to the pan and cook an additional 2 minutes until browned.

3. Add the 2 cups broth to the pan and bring to the simmer. Cook down until the broth has almost all been cooked down and absorbed into the mushrooms (the mushrooms will absorb the protein in the broth, the water in the broth will boil off).

4. Turn off the heat and let cool. Season with salt, pepper and lemon juice to taste.