Clean and slice the pheasant back mushroom into thin, even slices.

In a skillet or pan, heat 2 tablespoons of butter over medium-high heat until melted.

Add the sliced mushrooms and cook for about 6-8 minutes, stirring occasionally until the mushrooms are soft and lightly browned.

Season with salt to taste.

Move the cooked mushrooms to a separate dish and set aside.

In the same pan, add 2 more tablespoons of butter and minced garlic and cook until fragrant.

Add the white wine, fresh mint leaves, red pepper flakes, and a dash of fresh lemon juice to the pan.

Stir and cook for about 2 minutes until the liquid has reduced by half.

Add vegetable broth and let it simmer for another 2-3 minutes.

Reduce heat to low and add the cooked mushrooms back into the pan, stirring to coat them in the sauce.

Cook for an additional 2-3 minutes until the mushrooms are fully coated in the sauce and heated through.

Serve hot with your choice of starch, such as potatoes or rice.