Grilled mushrooms

Get about 8 field flat mushrooms. chop the bottom off to flatten them up a bit.  Put them on a really hot griddle pan that has been pre heated.  Put them so the top side is facing up, just to get the heat going.

Next, get a bunch of fresh thyme, tie it up, sprinkle in a bit of salt, and bash it in a pestle and mortar.  What is going to happen is it is going to leave the stalks on, and all the lovely soft leaves are going to fall off.  Add about 5 Tbsp of olive oil, a bit of vinegar, some salt and pepper, and mix that around.  Turn the mushrooms over, dip the stalks of thyme in the marinade and dab the mushrooms with the mixture.  Just dab it.  Turn it over and dab it again.  You might have to do that three or four times, just to get the lovely flavor.

While that is going on, finely slice some fresh parsley stalks and parsley, some fresh chile, and then when the mushrooms are done and cooked, get them on a plate, lay them out flat, and sprinkle the parsley and chile over the top.  Next, put a little lemon zest over there, squeeze in some juice, and then, just to finish it, pour a bit of olive oil over just for a bit of seasoning.