1 lb. mushrooms, sliced 

2 Tbsp. extra virgin olive oil 

1 sprig fresh thyme 

1 clove garlic, thinly sliced 

1 shallot, thinly sliced 

1 ½ tsp. Umamier Spice Blend 

Pacific Smoke Sea Salt – to taste 

Tanzania Peppercorn, fresh ground – to taste 

2 Tbsp. butter 

¼ cup flat leaf parsley, roughly chopped 

Preheat the oven to 400° 

Toss the mushrooms with 2 Tbsp of olive oil to coat 

Heat a large oven-safe sauté pan over medium-high heat; add the remaining olive oil, then swirl to make sure the oil is hot. Add mushrooms (do not overcrowd the pan), and sauté briefly 2-3 minutes until lightly browned 

Place the pan into the hot oven for 5 minutes 

Return pan to the burner, then add garlic, shallot, fresh thyme; season with Umamier Spice Blend, Pacific Smoke Sea Salt, fresh ground Tanzania Peppercorns and butter; continue to sauté until the butter is absorbed 

Toss with parsley and serve 

Yield: 4-8 servings