1 lb Mushrooms (preferably meaty wild species such as Boleti, but cultivated work too)
Olive oil
3 tbsps Thyme
2 Chillies, stemmed and thinly sliced
Lemon wedges, for serving
Flaky sea salt
Slice the mushrooms and toss in a bowl with the olive oil, thyme, and chillies until evenly coated. Season with salt and pepper and remove from the oil. Grill the mushrooms until lightly charred and tender. Return the mushrooms to the herb and chilli oil and toss again until evenly coated. Spread them on a serving platter with lemon wedges and lightly sprinkle with salt to serve.
