Best Button Mushrooms

6 Tbsp extra-virgin olive oil - 1 & 1/2 pounds whole small button mushrooms (cleaned) - 3 Tbsp butter - Sea salt or coarse salt - 1 Tbsp minced garlic - 1 & 1/2 Tsp fresh-chopped thyme leaves - 2 Tbsp fresh-squeezed lemon juice - 1/2 cup white wine - 1 Tbsp chopped fresh Italian flat-leaf parsley

In a large skillet over high heat, heat the olive oil. When the olive oil is hot, sprinkle the mushrooms in a single layer on the olive oil. NOTE: Do not move or stir the mushrooms until they have caramelized on the bottom, approx. two (2) minutes. If you toss them too soon, they will release their liquid and begin to steam. When the bottoms are caramelized, toss them and continue to cook for approximately 5 minutes. Add the butter and continue to cook and toss for and additional 3 to 5 minutes, until beautifully browned. Season with salt and pepper and add the garlic; sauté another 2 minutes. Reduce heat to medium; add thyme leaves, lemon juice, and white wine. simmer to evaporate the liquid and until the mushrooms are glazed with the sauce. Toss in the parsley, transfer to a warm bowl, and serve immediately.
**Makes 4 servings**