Preheat the oven to 400°F (200°C).

Clean 1 pound of mushrooms by wiping them with a damp cloth. Drizzle 1 tablespoon of oil over them, season with salt and pepper, and toss gently to coat. Spread in a single layer on a baking sheet.

Roast the mushrooms for approximately 20 minutes, stirring halfway through, until golden brown and caramelized.

In a saucepan over medium heat, melt 1/4 cup of butter, stirring continuously until it turns hazelnut brown and aromatic (5-7 minutes).

Remove from heat and stir in the chopped garlic, thyme, and lemon juice until fragrant.

Combine roasted mushrooms with the browned butter mixture in a serving bowl, adjust seasoning with salt and pepper, and serve warm.