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!