Part 4/8:
Then, take three cloves of garlic and prepare them into a paste using a microplane. Also, gather eight sprigs of fresh thyme; if the stems are woody, remove the leaves and roughly chop them.
Heat a large pan over medium-high heat, adding one tablespoon of olive oil and one and a half tablespoons of unsalted butter. Once the butter has melted, add the mushrooms to the pan, ensuring they spread out in a single layer for optimal cooking. Season with salt and cracked black pepper, and sauté for about four to five minutes until golden brown.