- 1/4 cup Italian flat-leaf parsley, rinsed, dried, and minced
- 5 cloves of garlic, minced or pressed through a garlic press
- Pinch of thyme, chopped
- 6 tablespoons golden Spanish olive oil (not green, grassy Tuscan olive oil, which tastes divine on salads and greens but is not as ideal for cooking this dish)
- 1 pound whole, fresh organic mushrooms (cremini, button, etc.), with the stems removed so the cap forms a hollow "bowl"
- Sea salt
- Freshly ground black pepper
- Splash of Spanish red wine
1. In a bowl, combine the parsley with the garlic and thyme, and add 4 generous tablespoons of the olive oil. Set aside at room temperature for about an hour (or, even better, refrigerate overnight to give flavors a chance to marry).
2. Heat a heavy skillet (or griddle) over medium heat. Add the remaining oil and spread over the bottom by tilting the skillet. Put the mushroom caps gill-side-down on the hot pan surface. Brown, then turn over (gill-side-up) and cook until tender. Sprinkle sea salt and pepper over the mushrooms and add a splash of red wine to the pan. Let it simmer. Liquid will fill the mushroom caps; take care to conserve this as you transfer the mushrooms, one at a time, to a serving dish.
3. Top each mushroom with a healthy dollop of the parsley-garlic sauce and serve immediately with crusty bread to sop up the sauce.