Step 1

Note: You can make as many mushrooms as you like, but they must be cooked in batches. It's important to make sure they cook in a single layer, not overcrowding the pan. I use a large 12-inch skillet.

Step 2

If the mushrooms have any dirt on them do not rinse them. Instead, take a damp paper towel and wipe them well. Then slice them (if they are not already pre-sliced). I like purchasing sliced for convenience.

Step 3

In a large pan over medium-high heat, add the mushrooms and make sure they are not overlapping or overcrowding the pan.

Step 4

At first you will begin to see them brown a bit, and then they begin to release a lot of water. You need to let them go through this process and let the water completely evaporate until the pan is dry.

Step 5

You can gently stir them if you wish and move them around while they cook.

Step 6

Once the water has evaporated fully, they will begin to brown again. How much color you like is totally up to you, so keep an eye on them and move them around so they get golden on all sides.

Step 7

I like to reduce the heat to low after they have reached a nice golden-brown color, or even take them off the heat so that the butter doesn't burn when added.

Step 8

Add the butter and fresh thyme or any aromatics you like. If you used unsalted butter you can add a sprinkle of salt off the heat.

Step 9

Feel free to also add ingredients such as finely chopped garlic, chili flakes, etc. with the butter if you wish.