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Heat the olive oil in a large, heavy skillet over medium high heat.
Spread the mushrooms out in a single layer in the pan. Cook, undisturbed for 3-5 minutes until they start to brown.
Stir the mushrooms and cook for another 3-5 minutes until browned all over.
Add the ghee/butter, garlic, and thyme to the skillet and reduce the heat to low. Cook for another 5-6 minutes, spooning the ghee/butter over the mushrooms until they are dark brown and slightly crispy.
Remove the thyme springs and season the mushrooms with salt and pepper to taste. Enjoy!