3 pounds	cremini mushrooms, washed, trimmed, and quartered
6 tablespoons	extra virgin olive oil
	kosher salt
	freshly ground black pepper
12 sprigs	thyme
6 tablespoons	unsalted butter
2 tablespoons	minced garlic
4 tablespoons	lemon juice
1 cup	white wine
2 tablespoons	chopped parsley leaves

1. Heat oven to 375 degrees.
2. Toss mushrooms with olive oil and season with salt and pepper.
3. Transfer to a foil-lined rimmed baking sheet and spread into an even layer. Spread thyme sprigs on top of mushrooms.
4. Transfer to oven and roast until mushrooms release liquid, about 15 minutes. Carefully drain liquid into a separate container and reserve for another use.
5. Return mushrooms to oven and continue roasting until browned but still tender, about 30 minutes longer. Discard thyme.
6. Heat butter in large skillet. Saute garlic for 2 minutes.
7. Add lemon juice and white wine. Cook to evaporate the liquid.
8. Add mushrooms and parsley.