Preheat oven to 200°C/375°F (180°C fan).

Season - Put mushrooms into a roasting pan (not tray, easier to mix well in pan). They can be snug but should be in a single layer (mushrooms shrink ~25-30%). Toss with olive oil first. Then add salt, pepper, thyme and garlic (minced & whole), then toss again.

Roast 35 minutes, tossing well at the 20 minute mark, or until the mushrooms are browned and soft.

Marinade - While hot, transfer mushrooms into a bowl (including all the juices). Add balsamic and olive oil. Toss well.

Marinate 2 to 24 hrs - Let the mushrooms cool and marinate for 2 hours (uncovered), tossing once or twice, or for even better flavour, marinate overnight (covered in fridge once cool).

Serving - Always serve at room temperature or slightly warmed, for best flavour. And don't waste the juices - it's full of flavour!

Serving options - As part of a grazing board, on polenta or mash as a meal, on toast slathered with goats cheese or cream cheese, on the side of fried eggs, on creamy risotto or risoni/orzo. See in post for a long list!