Preheat and Prep: Set your oven to 200°C (180°C Fan). Clean the mushrooms by wiping them with a damp cloth – avoid washing them under water as they'll absorb it like a sponge. Halve or quarter them depending on their size.

First Roast: Place the mushrooms on a large, rimmed baking tray. Drizzle with the olive oil, sprinkle with sea salt and black pepper, and toss well to coat. Spread them out in a single, even layer. Roast for 15 minutes, until they have released some of their liquid and started to brown.

Brown the Butter: While the mushrooms are roasting, melt the unsalted butter in a light-coloured, medium-sized frying pan over a medium heat. A light-coloured pan is important so you can see the colour changing. Swirl the pan occasionally. The butter will melt, foam, and then the milk solids will begin to sink and turn a toasted brown. This takes about 5-7 minutes. It will smell incredibly nutty and fragrant. Understanding the art of browning butter is a key kitchen skill.

Sauté the Aromatics: As soon as the butter is a deep amber colour, add the thinly sliced garlic and the whole thyme sprigs to the pan. Cook for just 30-60 seconds, stirring constantly, until the garlic is fragrant. Be very careful here, as the garlic can burn quickly.

Deglaze the Pan: Pour the white wine or chicken stock into the pan. It will bubble and steam vigorously. Use a wooden spoon to scrape up any browned bits from the bottom of the pan. Let it simmer for a minute to reduce slightly.

Combine and Finish Roasting: Carefully remove the baking tray from the oven. Pour the browned butter and garlic sauce all over the mushrooms. Toss everything together until the mushrooms are thoroughly coated. What works best for me is using two large spoons to gently fold everything together right there on the hot tray.

Final Roast: Return the tray to the oven and roast for another 5-8 minutes, until the mushrooms are tender and have absorbed the beautiful sauce.

Serve: Remove from the oven. Discard the woody thyme sprigs. Stir through the chopped fresh parsley and the optional squeeze of lemon juice to brighten everything up. Serve immediately.