4 cups sliced button mushrooms 5 springs of fresh thyme, leaves only 1 garlic clove, peeled and diced Zest of 1 lemon + a drizzle of lemon juice 1 1/2 tbsp ghee (mushrooms are like sponges when it comes to fats and oil) 2 pinches of sea salt A pinch of black pepper

Heat ghee in a large frying pan until sizzling hot. Add mushrooms and thyme, cook on high until browned and turn the heat down to medium. Add garlic, lemon zest, salt and pepper. Cook for 5-6 minutes, stirring a few times. Finish with a drizzle of fresh lemon juice and more fresh thyme. I like to add a little splash of truffle oil as well.