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Preheat oven to 220°C/450°F (200°F fan).
Toss mushrooms with butter, oil, garlic, salt and pepper in a large bowl using a rubber spatula.
Spread on a baking tray and roast for 25 minutes - do not toss or turn.
Remove from oven. If using lemon and thyme, push mushrooms together onto one side of the tray, drizzle with lemon, sprinkle with thyme and toss. Serve immediately!
For large mushrooms, place mushrooms cap side down in a medium baking dish.
Spoon 1 tsp of butter over each mushroom, then use the rest to brush the edges.
Drizzle over olive oil, sprinkle with salt and pepper.
Roast for 20 minutes (tender but still a slight firmness) or 25 minutes (tender) - no turning.
Squeeze over a bit of lemon juice, sprinkle with thyme. Serve mushrooms, drizzled with pan juices.