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["Using a damp tea towel, gently wipe the mushrooms clean and cut off the stems, to make them flush with the tops. Slit the mushrooms on top in 3 or 4 places, depending on the size of the mushroom.", "Warm the olive oil with the thyme, garlic, a pinch of salt and the spices (recipe below) or ""white curry"" spice (described in Step 8).", "Marinate the mushrooms in the warmed oil mixture (in the same saucepan, if possible) for one and a half hours. The mushrooms will immediately soak up the oil, but then will release their own liquid, so stir them several times while they marinate.", "Preheat broiler. Remove the mushrooms from the marinade, which should be reserved. Broil the mushrooms in an appropriate baking dish for about two minutes (more or less, depending on your oven), turn them over and broil the other side until cooked.", "Pour off the cooking liquid into the reserved marinade and stir well. If you like, remove and chop the garlic and return it to the marinade. If not, remove and use for another purpose, or discard it, as you please.", "Toss the broiled mushrooms with the marinade, parsley and a splash of red wine vinegar, then check for salt. Serve warm or at room temperature.", "Enjoy!!", "N.B. If you don't care to make the Escoffier Spice mixture described below, you can use a pinch of ""white curry"" spices made as follows: Toast in a skillet 2 teaspoons cumin seed, 2 teaspoons coriander seeds, 1/4 teaspoon cardamom seeds and 1 very small cinnamon stick, which has been broken into five or six pieces. Grind toasted spices with 1 teaspoon yellow mustard seeds, 5 whole cloves and 1/2 teaspoon black peppercorns. *** You can also skip the roasting part of this if you want. The spice won't be as deeply flavored, but it will still taste great. Or, if you have recently made Merrill's Saag Paneer -- which I highly recommend -- the spice mixture in that recipe works really well too. (I've tried it, and like it!!) ;o)", "Here is the original recipe: ""Choose some big, firm, fresh mushrooms; peel, wash, and drain them, make one or two slits on the top side of the mushrooms, soak for an hour and a half in oil, salt, and pepper. Broil them, turn when half cooked, so that each side may be equally broiled. Warm the olive oil in which the mushrooms were soaked, season with finely chopped chives and parsley: dish up the mushrooms, sprinkle with a few drops of vinegar or lemon juice, and pour the hot oil over them.""
