Ingredients:

  • 1 lb Cremini or White Button mushrooms, cleaned and sliced 1/4-inch thick
  • 2 tbsp Grapeseed or Avocado oil
  • 2 tbsp Unsalted butter
  • 3 cloves Garlic, smashed and minced
  • 1 tsp Fresh thyme leaves
  • 1/2 tsp Fine sea salt
  • 1/4 tsp Freshly cracked black pepper

Instructions:

  1. Place a 12-inch heavy skillet over medium-high heat until a drop of water flicked onto the surface dances and evaporates instantly.
  2. Add the oil, then the mushrooms in a single layer. Do not stir for the first 3–4 minutes, allowing the bottoms to develop a deep bronze crust.
  3. Once a crust has formed, toss the mushrooms and continue to cook for another 3–5 minutes until moisture has evaporated and mushrooms sound 'squeaky'.
  4. Reduce heat to medium. Move mushrooms to the edges of the pan and add butter, garlic, and thyme into the center.
  5. Once the butter foams and garlic smells nutty (about 60 seconds), toss everything together. Season with salt and pepper to taste.