This is one of those dishes I started making when I lived in Florence and it has stuck with me because of how simple it is. I sometimes serve it with this Sostanza Brown Butter Chicken or tossed with a bit of creme fraiche and noodles for a simple pasta.
stemmed and quartered
plus one more for garnish
Heat the olive oil in a medium cast iron pan (or other heavy-bottomed pan) over medium-hight heat. When the oil shimmers, add the mushrooms, thyme, and garlic, stir to coat in the oil, season with salt and pepper and cook undisturbed at least 5 minutes. Meanwhile, toast the breadcrumbs in a small pan over medium heat until just golden, about 5 minutes.
Stir the mushrooms occassionally and continue to cook until the mushrooms have let off the excess water and they're golden brown, about 5 to 10 minutes more. Remove from heat, add thyme leaves of one sprig, sprinkle with breadcrumbs and cheese, squeeze lemon over the top and serve.
Food styling and photography by Aida Mollenkamp