Garlicky Rosemary Mushrooms Keto Delight

Rinse the pre-sliced button mushrooms under running water to clean, and then pat dry using a paper towel.

In a large pan or skillet, heat the unsalted butter and olive oil over medium-high heat.

Add the sliced mushrooms to the pan and cook for 4-5 minutes, until they become golden and crispy on the edges.

Pour the white wine vinegar into the pan, stirring occasionally, and cook for 2 minutes to reduce slightly.

Add the minced garlic, finely chopped rosemary, and half of the chopped parsley to the pan, and continue cooking for 30 seconds, until the mixture becomes fragrant.

Season the mushroom mixture with salt and pepper to taste.

Transfer the sautéed mushrooms to a serving dish, garnish with the remaining chopped parsley, and serve warm.