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1
Preheat oven 425 degrees F
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2
Place a large skillet on the cook top with the extra-virgin olive oil and the sliced garlic, spread out the garlic so it is in an even layer in the oil.
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3
Place the skillet over medium heat and slowly brown the garlic stirring every now and then until golden all over, 4 to 5 minutes.
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4
Once you have the garlic going, place the tomatoes on a cookie sheet and drizzle with some extra-virgin olive oil and season with some salt and pepper.
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5
Place in the oven and roast for 8 to 10 minutes or until the tomatoes start to burst.
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6
Once the garlic is brown remove it from the skillet and reserve.
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7
Turn the heat up under the skillet to high, once you see the oil ripple add the mushrooms and spread them out in an even layer.
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8
Let them cook for about 4 minutes without moving.. Go ahead and give them a stir, add the thyme sprigs and season with some freshly ground black pepper, continue to cook for another 5 minutes stirring every now and then.
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9
Add the white wine and cook until it has almost completely evaporated, add some salt and stir to combine.
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10
Remove the stems of thyme and discard.
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11
Transfer the mushrooms to a serving platter, add the roasted tomatoes and the parsley and stir to combine.
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12
Sprinkle with the garlic chips and serve hot, warm, room temperature.
