4 T. clarified butter
\n8 large king trumpet mushrooms, sliced no thicker than\u00c2\u00a01\/4 inch
\n2 cloves garlic, minced
\nFinely grated zest and juice of 1 lemon
\n1 tsp. fresh thyme leaves
\nFinely ground unrefined sea salt<\/p>\n
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 saut\u00c3\u00a9 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.<\/p>\n","protected":false},"excerpt":{"rendered":"
4 T. clarified butter 8 large king trumpet mushrooms, sliced no thicker than\u00c2\u00a01\/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…<\/p>\n