Serve this dish either as a mezze with toast, as an accompaniment to vegetables or meats, or over ribbon noodles as a pasta course. For true Spanish flavor, add a splash of dry sherry (not sherry cooking wine—use the real thing) during the last minute or two of sautéing the mushrooms.
- 1 pound wild or cultivated mushrooms, such as morels, shiitake or oyster mushrooms
- 2 or 3 garlic cloves, minced
- 3 tablespoons extra virgin or fruity olive oil
- 1½ teaspoons fresh minced thyme OR 1 scant teaspoon dried thyme leaves, crumbled
- About 1 tablespoon dry sherry
- Salt and freshly ground pepper
- Chopped parsley (optional)
- Clean mushrooms and trim stems. Depending on their size, leave mushrooms whole, or tear or cut them into large pieces. Oyster mushrooms are best left whole, as they are very tender.
- In a sauté pan over medium heat, warm garlic and oil. When garlic begins to sizzle, add mushrooms and thyme. Cook, tossing frequently, until mushrooms are just done (2 to 3 minutes). Season with salt and pepper; toss with parsley if desired. Serve hot or at room temperature.