5T olive oil
1 1/2 lbs whole white mushrooms
3 T butter
sea salt
1 T garlic
thyme
2 T lemon juice
1/2 c white wine or sherry
parsley
Heat oil in skillet over high heat. Add mushrooms and leave still until the tops carmelize. Then stir and cook 5 more min. Add butter, cook and toss 5 min. Add salt and garlic, saute 2 min. Add thyme, lemon juice, and wine- cook to evaporate liquid. Add parsley and serve immediately.
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