Easy Mushroom Saute

1. Slice or tear your mushrooms so that they are all similar in size. The key here is to try and make them as uniform as possible so we have the best chance at cooking them all properly.
2. In a saute pan on medium-high heat, add a tiny bit of oil to coat the pan, and then add in just enough mushrooms to coat 60% of the pan. You don’t want to overcrowd them or they will steam and mitigate any crisping. Saute for a couple minutes or until the moisture starts to release and the edges begin to crisp. Once they start to crisp up, add in a splash of oil and one pad of butter. Continue sautéing until the butter has been absorbed and the mushrooms are crisp. Repeat in batches until all the mushrooms are crisped.
3. Add all of the mushrooms back to the pan and mix in 1/4 cup thinly sliced shallots, 2 smashed cloves of garlic, one halved chili pepper, a pinch of fresh thyme, and a hefty pinch of salt. Saute on high heat for one minute then remove from heat and check for seasoning.
4. Plate the mushrooms, and finish with fresh lemon and grated pecorino Romano.