Prep Time: 5 minutes
Cook Time: 5 minutes
6 large king brown mushrooms
6 tablespoons extra-virgin olive oil, divided
6 thyme sprigs
6 garlic cloves, thinly sliced
Fino sherry, to drizzle
1 tablespoon finely chopped parsley
Flaky sea salt
- Slice mushrooms lengthwise in half, then cut shallow crosshatch pattern over mushroom stalks.
- Heat a large fry pan over medium heat. Add 3 tablespoons oil, thyme, and garlic. Cook for about 1 minute, or until garlic is pale golden. Using slotted spoon, transfer garlic and thyme to small plate, leaving oil in pan.
- Increase heat to medium-high. Place mushrooms cut side down in pan. Drizzle with 3 tablespoons oil. Drizzle with a little sherry and cook for about 2 minutes, or until deep golden brown. Turn mushrooms over. Spoon reserved garlic and thyme over mushrooms. Cook about 2 minutes.
- Transfer mushrooms to warm plates. Sprinkle with parsley and salt and serve immediately.