Ingredients:

  • 1 lb Cremini or Baby Bella mushrooms, sliced or halved
  • 1 tbsp extra virgin olive oil
  • 1/2 tsp sea salt
  • 1/4 tsp cracked black pepper
  • 2 tbsp unsalted grass-fed butter
  • 4 cloves garlic, minced fine
  • 1 tbsp fresh thyme leaves
  • 1 tbsp fresh Italian parsley, chopped
  • 1 tsp lemon juice

Instructions:

  1. Clean 1 lb Cremini mushrooms with a dry cloth and halve them. Note: Washing them under a tap makes them spongy.
  2. Set your skillet over medium high heat and add 1 tbsp olive oil.
  3. Add the mushrooms in a single layer. Cook 4 minutes without stirring until they hiss and turn golden.
  4. Sprinkle 1/2 tsp sea salt and 1/4 tsp pepper over the mushrooms and stir.
  5. Drop in 2 tbsp butter, 4 minced garlic cloves, and 1 tbsp thyme.
  6. Stir constantly for 2 minutes until the garlic is fragrant and the butter is foamy.
  7. Pour in 1 tsp lemon juice and stir to pick up all the brown bits.
  8. Toss in 1 tbsp chopped parsley and serve immediately while the sauce is still velvety.