When cooking the mushrooms, make sure they are spread into one layer in the pan and not crowded — this way they will brown instead of steam.
8 ounces mushrooms such as cremini, shitake or Portobello (about 2 1/2 cups chopped or sliced)
1 tablespoon extra-virgin olive oil
1/4 teaspoon sea salt or more to taste
Fresh ground black pepper
1 tablespoon butter
1 garlic clove, minced
2 teaspoons fresh thyme leaves or 1/2 teaspoon dried
1 tablespoon fresh grated lemon zest
Juice of half a lemon
Using a damp paper towel, brush all dirt from mushrooms. Cut away and discard any hard stems. Chop into 1/4-inch slices or, if there are larger mushrooms like portobello, cut into 1/4-inch cubes.
Heat olive oil in a large, wide skillet over medium heat. Add mushrooms and spread into one layer. Cook, without moving, until browned on one side, 3 to 5 minutes. Stir then cook another 3 to 5 minutes or until mostly golden brown on all sides. Season to taste with salt and black pepper.
At the same time as seasoning with the salt and pepper, stir in butter, garlic, thyme and lemon zest. Cook until the garlic is fragrant and the butter absorbs into mushrooms, about 2 minutes. Take the skillet off of the heat and stir in lemon juice.