1–1/2 pounds whole small button mushrooms, cleaned
2 tablespoons butter
1 tablespoon minced garlic
1–1/2 teaspoons fresh-chopped thyme leaves
2 tablespoons fresh-squeezed lemon juice
1/2 cup white wine (I omitted this and added vegetable stock instead)
1 tablespoon chopped fresh Italian flat-leaf parsley
Black pepper and salt for seasoning
Instructions
In a large skillet over high heat, heat the olive oil.
When the olive oil is hot, sprinkle the mushrooms in a single layer on the olive oil.
Do not move or stir the mushrooms until they have caramelized on the bottom, approximately 2 minutes.
If you toss them too soon, they will release their liquid and begin to steam. When the bottoms are caramelized, toss them and continue to cook for approximately 5 minutes.
Add the butter and continue to cook and toss for and additional 3 to 5 minutes, until beautifully browned. Season with salt and pepper and add the garlic; saute another 2 minutes. Reduce heat to medium; add thyme leaves, lemon juice, and white wine. simmer to evaporate the liquid and until the mushrooms are glazed with the sauce.