Enokitake Mushrooms Cooked in Foil

• 4 bunches enokitake mushrooms
• 2 tablespoons butter
• Salt to taste if desired
• Freshly ground pepper to taste
• 4 sprigs fresh dill
• 2 thin slices lemon, seeds removed

1. Preheat oven to 475 degrees.
2. Cut off bottom ends of mushrooms where linked together.
3. Rub center of 2 12-inch squares of heavy-duty aluminum foil with a little of the butter.
4. Place 2 bunches of mushrooms in center of each foil square.
5. Dot with remaining butter.
6. Sprinkle with salt and pepper and cover each batch of mushrooms with two sprigs of dill.
7. Add 1 lemon slice to each and carefully fold foil into package to enclose mushrooms neatly.
8. Bake 10 minutes.

enokitake mushrooms, butter, salt, freshly ground pepper, dill, thin slices lemon

Taken from cooking.nytimes.com/recipes/3606 (may not work)