1/2 cup olive oil
2 lbs mushrooms, cleaned and quartered
2 lemons, grated and juiced
3 garlic cloves, sliced
1 small bunch of fresh thyme
2 bay leaves
Kosher salt and fresh ground pepper

Add 1/4 cup oil to skillet over medium heat. Add mushrooms and cook for about 3 minutes. Remove from heat and stir in lemon zest and juice, garlic, thyme and bay leaves. Pour over remaining olive oil and season mix with salt and pepper. Pour into bowl and allow to cool. Serve at room temperature.

Notes: I used 4-5 cloves of garlic and left out the bay leaves (I don't like them).
This recipe is from Tyler Florence- online.