When I make this, I actually cook the mushrooms until they've released their juices and those have evaporated, which takes much longer than 5 minutes but ensures that the mushrooms are thoroughly cooked. If you want to reduce the fat further, feel free to use nonstick cooking spray.
1 pound mushrooms, cleaned and sliced 1 tablespoon butter 1 tablespoon olive oil 2 cloves garlic, finely chopped 2 tablespoons lemon juice or 1 tablespoon balsamic vinegar 1/2 teaspoon salt 1/4 teaspoon pepper Chopped fresh parsley, if desired
Heat butter, oil and garlic in 10-inch skillet over medium-high heat. Stir in mushrooms, lemon juice, salt and pepper. Cook about 5 minutes, stirring frequently, until mushrooms are light brown. Stir in parsley. Makes 4 servings. --adapted from _Betty Crocker's New Cookbook_