Gently brush or wipe your pink oyster mushrooms with a damp paper towel to remove any soil or debris. Do not rinse under water.

Tear mushroom clusters into bite-sized pieces roughly 1.5 to 2 inches across to preserve texture.

Place a large skillet or cast-iron pan over medium-high heat and warm for 1 to 2 minutes without oil.

Add 1.5 tablespoons of olive oil to the hot pan and immediately add half of the mushrooms in a single layer. Let them cook undisturbed for 3 to 4 minutes until golden and caramelized.

Stir the mushrooms and cook for another 2 to 3 minutes until edges are golden brown and some crispy spots form.

Transfer the browned mushrooms to a plate and add remaining 1.5 tablespoons olive oil to the pan. Add the second batch of mushrooms and cook using the same method: 3 to 4 minutes undisturbed, then 2 to 3 minutes stirred until browned.

Return the first batch to the pan and reduce heat to medium. Immediately add minced garlic and fresh thyme sprigs. Stir constantly for 30 to 60 seconds until garlic is fragrant but not brown.

Add sea salt, black pepper, and red pepper flakes if using. Drizzle with lemon juice and stir in butter if desired.

Taste and adjust seasonings as needed. Serve immediately.