Sautéed Hen Of The Woods And King Trumpet Mushrooms With Garlic And Fresh Thyme

Carefully wipe dirt from king trumpet mushrooms, if necessary.

Cut off stub and thinly slice mushrooms lengthwise (the result are beautiful cross sections).

In a large skillet, heat enough olive oil to cover the surface. Thinly slice garlic, cook in olive oil until just golden, remove immediately and set aside.

Add the mushrooms - just enough so they don't overlap in the pan, working in batches as necessary - season with sea salt, freshly ground black pepper, and sprinkle with thyme. Sautee until the mushrooms become golden-brown on one side, turn them over, and cook another minute or two until soft but with a bit of bite.

To serve, sprinkle with a little more thyme and the pieces of crispy garlic.