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Recipe and photo by Michael Chiarello, Host of "Easy entertaining with Michael Chiarello" on the Food Network.

Check out more great Mushroom Recipes.

6 tablespoons extra virgin olive oil
1-1/2 pounds whole small button mushrooms, cleaned
3 tablespoons butter
Sea salt or coarse salt
1 tablespoon minced garlic
1-1/2 teaspoons fresh chopped thyme leaves
2 tablespoons lemon juice
1/2 cup white wine
1 tablespoon chopped fresh Italian flat-leaf parsley

In a large skillet over high heat, heat the olive oil. When the olive oil is hot, sprinkle the mushrooms in a single layer on the olive oil. NOTE: Do not move or stir the mushrooms until they have caramelized on the bottom, approximately 2 minutes. If you toss them too soon, they will release their liquid and begin to steam. When the bottoms are caramelized, toss them and continue to cook for approximately 5 minutes.

Add the butter and continue to cook and toss for and additional 3 to 5 minutes, until beautifully browned. Season with salt and pepper and add the garlic; saute another 2 minutes. Reduce heat to medium; add thyme leaves, lemon juice, and white wine. simmer to evaporate the liquid and until the mushrooms are glazed with the sauce.

Toss in the parsley, transfer to a warm bowl, and serve immediately.

Makes 4 servings.