Heat the olive oil in a large skillet over medium-high heat. Add the quartered mushrooms and a pinch of crushed red pepper flakes to the hot pan and let them be for 2-3 minutes before stirring them.
Stir them well with a spatula then let them continue to cook for a few more minutes, or until golden brown.
Add the minced garlic and cook, stirring constantly, for 1 minute.
Add the butter and lemon juice then mix to coat evenly. Season with sea salt and freshly cracked pepper, to taste.
Serve immediately with additional lemon wedges. Enjoy.