The Best Sauteed Mushrooms

• 2 Tablespoons Olive Oil
• 1/4 teaspoons Chili Flakes
• 1 clove Garlic, Minced
• 12 whole Large Button Mushrooms Sliced
• 1 dash Salt And Pepper
• 1 teaspoon Fresh Thyme (Or 1/3 Teaspoon Dried Thyme)
• 1 Tablespoon Butter
• 1/3 whole Lemon, Juiced

1. Use a saute pan large enough so that you will not crowd it with the mushrooms. If mushrooms are crowded, they will not brown nicely.
2. Heat oil and chili flakes together. Add garlic and allow to brown for only a few seconds. Add mushrooms and stir to coat. (Add a little more oil if you don't feel there's enough liquid in the pan.)
3. Saute mushrooms until they begin to brown slightly. Season with salt and pepper. Add thyme and stir to coat. Allow to cook for another 30 seconds, then add butter. Add the juice from the 1/3 lemon. Cook for another minute or two until butter is cooked and well incorporated.
4. Serve on toast, on baguette, on burgers, or however you wish!

olive oil, ubc, clove garlic, mushrooms, salt, thyme, butter, lemon

Taken from tastykitchen.com/recipes/sidedishes/the-best-sauteed-mushrooms/ (may not work)