👨‍🍳 Instructions

1. 1

   Clean the mushrooms and slice them. Finely chop the garlic, dill, and parsley.

   💡 Tip: Ensure mushrooms are wiped clean rather than washed to prevent them from becoming waterlogged.
2. 2

   Heat the olive oil in a large skillet or frying pan over medium-high heat.

   💡 Tip: A hot pan is essential for searing the mushrooms and preventing them from steaming.
3. 3

   Add the sliced mushrooms to the hot skillet. Cook, stirring occasionally, until they release their liquid and start to brown, about 5-7 minutes.

   💡 Tip: Avoid overcrowding the pan; cook in batches if necessary.
4. 4

   Add the minced garlic to the skillet and cook for another minute until fragrant, being careful not to burn it.

   💡 Tip: Garlic burns quickly, so add it towards the end of the cooking process.
5. 5

   Stir in the chopped dill and parsley. Season with salt and black pepper to taste.

   💡 Tip: Add fresh herbs at the end to preserve their vibrant flavor and color.
6. 6

   If using, drizzle with lemon juice just before serving.

   💡 Tip: Lemon juice adds a touch of acidity that brightens the dish.
7. 7

   Serve hot as an appetizer or a side dish.

   💡 Tip: This dish can be served alongside Turkmen bread or as a topping for rice.