8 ounces mushrooms of any variety
2 tablespoons olive oil
2 tablespoons unsalted butter, cubed
3 sprigs of thyme, leaves removed (plus more for garnish, if desired)
Kosher salt + freshly ground black pepper, to taste
The Field Method for Cast Iron Care
Using a kitchen towel, gently brush any dirt off the mushrooms (if mushrooms are extra dirty, rinse quickly, but only if absolutely necessary). Trim and discard any tough stems and cut cleaned mushrooms into large, equal-sized pieces.
In a No.8 Skillet over medium-high heat, heat the olive oil until hot, about 2 to 3 minutes. Add the mushrooms in one, even layer and sear, without stirring, until golden brown on one side, about 2 to 3 minutes. Gently toss the mushrooms and reduce the heat to medium. Continue to cook, tossing the mushrooms occasionally until browned on all sides, about 4 minutes longer.
Reduce the heat to low and add the butter and thyme leaves; toss to coat the mushrooms. Cook over low heat for an additional 2 to 3 minutes. Remove the mushrooms from the heat and season to taste with salt and freshly ground black pepper. Garnish with additional thyme sprigs, if desired.
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