The thyme brush used for this is a great way to combine the thyme flavour with the mushrooms. You could use it for any other griddled vegetables or meat as well.
- 8 large flat field mushrooms
- Bunch fresh thyme
- Sea salt and freshly ground black pepper
- Extra-virgin olive oil
- 2 teaspoons white wine vinegar
- Small bunch flat-leaf parsley leaves, finely chopped
- 1 red chilli, finely chopped
- 1 lemon, zest finely grated and juiced
- Balsamic vinegar (optional)
Heat a heavy griddle pan on the stove. Slice the bottom off each mushroom, then place the tops on the griddle, flat side down. Wrap some string around the thyme to make a brush. Put the brush end with a large pinch of salt in the mortar and then bash, adding about 5 teaspoons of extra-virgin olive oil and the white wine vinegar. Add a bit more salt and pepper.
Using the thyme bundle as a brush turn the mushrooms over and brush with the thyme oil, keep dabbing them while they are cooking. When the mushrooms are cooked, place them on a serving plate and sprinkle them with the parsley, chilli, and lemon zest. Squeeze over the lemon juice and drizzle with extra-virgin olive oil. Add a little balsamic vinegar, if you like.