This tapa dish is also an ideal accompaniment to grilled meats. Combined with scrambled eggs and served atop a good, crusty piece of bread, the humble mushroom is elevated to one of the favorite breakfast dishes in Spain. This recipe serves 6, but you can halve or double it easily to adjust to guest numbers.
1. In a bowl, combine the parsley with the garlic and thyme, and add 4 generous tablespoons of the olive oil. Set aside at room temperature for about an hour (or, even better, refrigerate overnight to give flavors a chance to marry).
2. Heat a heavy skillet (or griddle) over medium heat. Add the remaining oil and spread over the bottom by tilting the skillet. Put the mushroom caps gill-side-down on the hot pan surface. Brown, then turn over (gill-side-up) and cook until tender. Sprinkle sea salt and pepper over the mushrooms and add a splash of red wine to the pan. Let it simmer. Liquid will fill the mushroom caps; take care to conserve this as you transfer the mushrooms, one at a time, to a serving dish.
3. Top each mushroom with a healthy dollop of the parsley-garlic sauce and serve immediately with crusty bread to sop up the sauce.