3/4 tablespoons olive oil
4oz of Veggie Box king trumpet mushrooms cut into
rounds and scored (with caps just left whole or cut in
half) (all of your share)
Kosher salt, freshly ground pepper
1 1/2 tablespoons unsalted butter, cut into pieces
1 small sprig of thyme
1 garlic clove, crushed

3/4 tablespoons olive oil 4 oz of Veggie Box king trumpet mushrooms cut into 1 1/2 tablespoons unsalted butter, cut into pieces 1 small sprig of thyme 1 garlic clove, crushed

Heat oil in a large skillet over medium-high. Arrange mushrooms in skillet in a single layer and cook, undisturbed, until bottom side is golden brown, about 3 minutes. Season with salt and pepper, toss mushrooms, and continue to cook, tossing often and reducing heat as needed to avoid scorching, until golden brown all over, about 5 minutes more. Reduce heat to medium and add butter, thyme sprigs, and garlic to skillet. Tip skillet toward you so butter pools at bottom edge. Spoon foaming butter over mushrooms until butter smells nutty, about 4 minutes. Remove mushrooms from skillet with a slotted spoon.