- Chopped mushrooms, two varieties
- Olive oil
- 1 tablespoon butter
- Salt, to taste
- 1 teaspoon thyme
- 2 teaspoons lemon juice
Cover the bottom of a large frying pan with olive oil and throw in the butter. When it’s hot, dump in the mushrooms. Turn heat down to medium low and stir occasionally as they cook down.
Once the mushrooms are cooked through (about 8-10 minutes), sprinkle with thyme and a squeeze of lemon, season with salt, put them in the bowl, and put the bowl on the bruschetta platter.