Add the minced garlic to the melted butter and stir gently so it softens without burning.

Allow it to release its warm, fragrant aroma.

Keep the heat steady to avoid bitterness.

Add the quartered mushrooms to the pan.

Sprinkle in the thyme leaves, salt and black pepper.

Toss well so each piece is coated in buttery garlic flavour.

Let the mushrooms cook on medium-high heat and stir occasionally.

They will release moisture first and then start to caramelise.

Continue cooking until soft, golden and savoury.

Add the fresh parsley over the cooked mushrooms and give it a final stir.

Taste and adjust seasoning if needed.

Serve hot and enjoy as a side.