Pan-Fried Mushrooms

Crispy, garlicky, and delicious, these mushrooms make an incredible side dish.

2 tablespoons extra virgin olive oil
12 ounces mushrooms, such as this week’s blue Oyster and King Trumpet varieties, cut into evenly sized pieces
3 garlic cloves smashed
5 sprigs of thyme
2 tablespoons grass-fed butter
Sea salt and black pepper to taste

1. Heat the olive oil in a large, heavy skillet over medium high heat.

2. Spread the mushrooms out in a single layer in the pan. Cook, undisturbed for 3-5 minutes until they start to brown. Stir the mushrooms and cook for another 3-5 minutes until browned all over.

3. Add the butter, garlic, and thyme to the skillet and reduce the heat to low. Cook for another 5-6 minutes, spooning the ghee/butter over the mushrooms until they are dark brown and slightly crispy.

4. Remove the thyme springs and season the mushrooms with salt and pepper to taste. Enjoy!

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