I would love to be able to socialise and attend all kinds of cool events and tapas parties. These thyme mushrooms would be such an easy dish to add to the menu. Maybe with some tapenade? They require little work, but still taste fancy. If you can make them in a cast iron pan, all the better. It will give them that extra bit of flavour and toast the cap nicely.
Unfortunately, there will be no partying for me this week. Things have been rough, physically. I feel like I’m getting next to no sleep and working rather long hours. A cold has been making its rounds around my work, and it appears to have found its way to me. I guess it’s a good reminder to take better care of myself.
I hope your week is better. Maybe you’re going to all kinds of cool tapas parties? I’m not going to lie, I made these right when I got home from work last night and wolfed them down because I was too hungry to savour them. You don’t have to wolf them down, though. Grab a toothpick and slowly enjoy this mushroom plate.
1 package button mushrooms (about 225g)
1/4-1/2 tsp thyme
Coconut oil for frying
Salt to taste
Heat a bit of oil in a frying pan over medium heat. Throw in the mushrooms, cap-side down, and sprinkle thyme and salt. Leave the mushrooms to cook until the cap is nice and toasty, then toss around for about a minute to pick up the extra thyme and share juices.
Remove from heat and enjoy!