Ingredients:

  • 16 oz (454g) Cremini or Baby Bella Mushrooms
  • 1 tbsp Extra Virgin Olive Oil
  • 3 tbsp Unsalted Grass Fed Butter
  • 5 cloves Fresh Garlic, finely minced
  • 1 tsp Kosher Salt
  • 1/2 tsp Freshly Cracked Black Pepper
  • 1 tbsp Fresh Thyme, finely chopped
  • 1 tbsp Fresh Italian Parsley
  • 1 tsp Fresh Lemon Juice

Instructions:

  1. Start by wiping your 454g of mushrooms with a damp cloth. Do not soak them. Halve them through the stem so each piece has a flat side. Heat your skillet over medium high heat until a drop of water flicked onto it dances and evaporates instantly.
  2. Add the 1 tbsp of olive oil and swirl to coat. Carefully place the mushrooms in the pan, flat side down. Do not stir them for at least 3 minutes. Cook until the bottoms are deep chestnut brown and snap away from the pan easily.
  3. Toss the mushrooms to brown the other sides for another 2 minutes. Reduce the heat to medium. Add the 3 tbsp of butter, 5 cloves of minced garlic, 1 tsp salt, and 1/2 tsp pepper. Cook for 2 minutes until the butter is foaming and the garlic smells sweet and toasted.
  4. Stir in the 1 tbsp of fresh thyme. Add the 1 tsp of lemon juice, scraping the bottom of the pan to pick up all those caramelized bits. Cook for 1 more minute until the sauce has thickened slightly and glazed the mushrooms. Remove from heat and shower with 1 tbsp of fresh parsley before serving immediately.