Recipe by Lori Ross 

Heat olive oil in large sauté pan over medium heat. Add garlic and stir until garlic is light brown (30 seconds), add mushrooms, salt and pepper and leave them undisturbed in the pan for 1-2 minutes so they brown on one side. Turn mushrooms over and cook for another 1-2 minutes on the other side. Repeat until mushrooms are golden brown all over. Add thyme and sherry and cook until sherry is completely evaporated. Serve in attractive bowl with toothpicks or spoon and top with parsley. Guests can eat mushrooms as is or use as topping for bread slices.