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Ingredients:

Serves 4

6 Tbs. extra-virgin olive oil
1-1/2 lbs. whole fresh button mushrooms, halved
2 Tbs. unsalted butter
Gray salt
freshly-ground black pepper
1 Tbs. garlic, minced
1-1/2 tsp. fresh thyme, minced
1-1/2 Tbs. fresh lemon juice
1/2-cup dry white wine
1 Tbs. fresh flat-leaf parsley, chopped

Directions:

1. Heat a large skillet over high heat.
   
2. Add the olive oil. When the oil is hot, sprinkle on the mushrooms in a single layer. Don't stir; let them sizzle until they have caramelized on the bottom (about 2 minutes — if you toss them too soon they will release their liquid and begin to steam).
   
3. When the bottoms are caramelized, toss the mushrooms and continue to cook over high heat for about 5 minutes.
   
4. Drain the mushrooms in a sieve and discard the excess oil.
   
5. Return the mushrooms to the skillet and add the butter.
   
6. Continue to cook, stirring occasionally, until the mushrooms are beautifully browned, (2-3 minutes).
   
7. Season with salt and pepper and add the garlic.
   
8. Sauté until the garlic is lightly browned, about 2 minutes.
   
9. Add the thyme and lemon juice and cook until the liquid evaporates.
   
10. Add the wine, reduce the heat slightly and simmer until the mushrooms are glazed with the sauce.
    
11. Add the parsley, transfer to a warm bowl and serve immediately.