Thyme Griddled Mushrooms

• 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)

1. Heat a heavy griddle pan on the stove.
2. Slice the bottom off each mushroom, then place the tops on the griddle, flat side down.
3. Wrap some string around the thyme to make a brush.
4. 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.
5. Add a bit more salt and pepper.
6. Using the thyme bundle as a brush turn the mushrooms over and brush with the thyme oil, keep dabbing them while they are cooking.
7. When the mushrooms are cooked, place them on a serving plate and sprinkle them with the parsley, chilli, and lemon zest.
8. Squeeze over the lemon juice and drizzle with extra-virgin olive oil.
9. Add a little balsamic vinegar, if you like.

mushrooms, thyme, salt, extravirgin olive oil, white wine vinegar, flatleaf, red chilli, lemon, vinegar

Taken from www.foodnetwork.com/recipes/jamie-oliver/thyme-griddled-mushrooms-recipe.html (may not work)