2 Tbsp olive oil
1 punnet of the mushrooms of your choice (chopped, sliced or whole)
Salt and freshly ground black pepper
4 Tbsp butter
2 sprigs thyme or 1 tsp dried thyme
2 cloves garlic, crushed
Heat the oil in a large pan over medium-high heat. Fry the mushrooms, tossing them to ensure that they are evenly coated with the oil. Season with salt and pepper and continue cooking, tossing often and reducing the heat as needed to avoid scorching, until golden brown all over, about 5 minutes more.
Add the thyme, garlic and butter to the pan. Spoon the butter over the mushrooms for about 4 minutes releasing the flavours of the garlic and thyme.
Serve on toast or bruschetta, or as a side dish.