Garlic Butter Sauteed Mushrooms

• 87
  1 lb lion's mane mushrooms, sliced 1/2-inch thick

  Organic Lion's Mane Mushroom 6 oz.87$6.49Buy from Farm to My Neighborhood-Magaña
• 92
  1 tbsp extra-virgin olive oil

  Organic Everyday Extra Virgin Olive Oil92$26.00Buy from Kosterina
• 76
  2 tbsp unsalted butter, divided

  Unsalted Butter76$6.99Buy from Nutrition World
• 93
  1 tbsp minced garlic

  Garlic, Minced, Organic93$1.18Buy from South Coast Organics and Bulk Foods
• 93
  1/2 tsp dried whole thyme

  Organic Thyme Whole93$28.47Buy from Spicely Organics
• 86
  1 tbsp fresh lemon juice

  Lakewood Lemon Juice Pure Organic 32oz86$9.99Buy from Something Better Natural Foods
• 1/2 tsp saltPantry staple
• 1/4 tsp black pepper, freshly groundPantry staple

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1. 1

   Clean the lion's mane mushrooms with a damp paper towel and slice them evenly into half-inch thick pieces.

2. 2

   Place a wide skillet over medium-high heat. Add the extra-virgin olive oil and 1 tablespoon of unsalted butter, heating for 2 minutes until the butter melts and foams.

3. 3

   Add the sliced mushrooms in a loose single layer and let them cook undisturbed for 4 minutes until deeply browned and caramelized on the bottom.

4. 4

   Stir the mushrooms and continue cooking for 2 minutes until tender and evenly colored on both sides.

5. 5

   Reduce heat to medium-low. Add the remaining 1 tablespoon of unsalted butter, minced garlic, and dried whole thyme, stirring constantly for 1 minute until fragrant without letting the garlic scorch.

6. 6

   Season with salt and black pepper. Toss vigorously for 1 minute to coat every mushroom in the glossy pan glaze, then remove from heat and stir in the fresh lemon juice. Serve warm.