We started with the wood fired oven. We pulled out our cast iron skillets and added thick slabs of butter. We slid the pans into the oven to melt the butter. We added thick slices of king trumpet mushrooms and a heavy pinch of salt to the skillets when the butter was foamy. We stirred the mushrooms occasionally. The mushrooms stewed and then roasted in the butter. When they were brown and touched with smoke we added batons of garlic chives. We mixed the chives into the mushrooms and cooked them together for a few more minutes. The chives cooked into the meaty mushrooms. Simply cooked and easily devoured.