4 T. clarified butter
8 large king trumpet mushrooms, sliced no thicker than 1/4 inch
2 cloves garlic, minced
Finely grated zest and juice of 1 lemon
1 tsp. fresh thyme leaves
Finely ground unrefined sea salt

Melt 2 T. the clarified butter in a large skillet over medium heat. Add the mushrooms and cook for about 1 minute, then turn them over and cook the second sides for another 30 seconds, or until softened slightly and a bit brown at the edges. Transfer the mushrooms to a serving bowl. Add the remaining 2 T. butter to the pan, stir in the garlic, and sauté for about 2 minutes, or until softened and fragrant. Stir in the lemon zest and juice and whisk until the mixture forms a uniform sauce. Stir in the thyme leaves, pour the sauce over the mushrooms, sprinkle with salt, and serve warm.