In the meantime, over medium–high heat, melt 60 g of the butter with the olive oil in a frying pan. Once it starts to become foamy, add the garlic and mushroom. Cook for about 5 minutes, stirring occasionally, before adding the white wine, spices, salt and lemon juice. Reduce the heat to a simmer and cook for about 10 minutes until the mushroom is soft. Depending on how much moisture is in the mushroom, you may need to add a little water.
