Step 1

Preheat the oven to 120°C/ 250°F

Step 2

Peel the garlic by breaking the cloves away and placing them into a heatproof bowl. Submerge in boiling hot water for 5 minutes and drain. The skin will become loose and easy to peel away.

Step 3

Place the garlic cloves into an ovenproof dish and fully submerge in olive oil. It's important the garlic is fully submerged in the olive oil so it does not burn. Bake for 2 hours or until the garlic has browned in colour.

Step 4

Preheat oven to 220°C/450°F (200°F fan)

Step 5

In a small pot on a low heat, add the garlic confit, butter and thyme. Mix through until well combine and the butter has melted. Alternatively, you can place everything into a microwave safe dish and microwave for 2 minutes, stirring at every 30 second interval.

Step 6

In a large bowl, combine the garlic butter, mushrooms and a pinch of salt and pepper. Using a wooden spoon, gently stir through until the mushrooms are well coated in the sauce.

Step 7

Spread the mushrooms onto a baking tray and drizzle over the olive oil. Bake for 25 minutes, ensuring you do not toss or turn them.

Step 8

Remove from the oven and squeeze over the lemon juice. Finish off with a sprinkling of parsley.