1L (4 cups) of mushrooms (Cremini, and / or Armillaire, Oyster mushrooms etc ...)
2 sprigs of fresh thyme
15 ml (1 tbsp. Of Bee Primo Thyme Flower Honey (and more, for garnish)
1/2 cup (125 ml) shavings of Pecorino cheese (or Parmesan, or Manchego)
Parsley or chervil leaves, to garnish
Instructions
In a small saucepan over medium / low heat, cook the pine nuts in olive oil for 6-8 minutes, stirring occasionally, until golden brown. Pass the pine nuts through a sieve and keep the oil.
In a large skillet over medium heat, cook the mushrooms and thyme for 2-3 minutes per side in the oil you have saved. Drizzle with honey, stir and cook for 2 minutes, stirring.
Serve the mushrooms (on bread if desired) drizzled with honey and sprinkled with pine nuts, Pecorino cheese shavings and parsley leaves.
