1/2 lb of golden oyster mushrooms
1 tbsp butter (Echire butter works best)
A pinch of salt
1 sprig of thyme (optional)
1 wedge of lemon (optional)
Turn heat to medium and add butter.
Once butter starts sizzling, add mushrooms
Stir sparingly. The idea to let the mushrooms brown on each side.
Season with salt and pepper
If you’re not adding anymore flavours, this is where it ends. Brown it to your liking.
If not, lower the heat to prevent butter from burning. Tear the leaves from the sprig of thyme and sprinkle over mushrooms. Stir.
Serve with a wedge of lemon if desired. Just a few drops squeezed over the mushrooms will lift the richness of the butter.