Ingredients:

  • 1 lb baby bella (cremini) mushrooms, cleaned and halved or quartered
  • 2 tbsp neutral oil
  • 3 tbsp unsalted butter
  • 4 cloves garlic, minced
  • 1 tsp fresh thyme leaves
  • 1/2 tsp kosher salt
  • 1/4 tsp black pepper
  • 1 tbsp fresh lemon juice

Instructions:

  1. Heat the neutral oil in a 12-inch cast iron skillet over medium-high heat until it shimmers.
  2. Add the mushrooms in a single layer, ensuring the pan is not crowded. Let them sit undisturbed for 3–5 minutes until they develop a deep brown, caramelized crust.
  3. Reduce heat to medium. Add the butter and fresh thyme. As the butter foams and turns nut-brown, stir in the minced garlic.
  4. Sauté for 60–90 seconds until the garlic is fragrant and pale gold.
  5. Season with salt and pepper. Stir in the lemon juice to deglaze the pan, scraping up the browned bits (fond) from the bottom.
  6. Toss for one final minute until the mushrooms are glossy and coated, then remove from heat immediately.