Fried mushrooms with parsley and lemon

Wash the champignons, cut off the lower part so that the surface is flat. Fry mushrooms on a hot grill. First we put them with the hat up for 2-3 minutes. A bunch of thyme is tied with a thread and crushed in a mortar. To the thyme leaves that are left in the mortar, add 4-5 tablespoons of olive oil, 2 tablespoons of vinegar, salt and pepper to taste. We use the upper part of the bundle as a brush. Turn the mushrooms over and lubricate with olive oil with the resulting brush. After a few seconds, we turn the mushrooms over again and lubricate them again. We put ready-made mushrooms on the dish. Wash the parsley and finely chop it. We do the same with chili peppers. Rub the lemon zest through a grater. Sprinkle parsley, lemon zest and chili pepper on top of the mushrooms. Squeeze the juice from the remaining lemon and mix it with olive oil and pour it into a saucer with champignons. By the way, one famous chef from English cuisine recommends using forest mushrooms for this culinary recipe. We serve this food in a warm form. Fried mushrooms with parsley and lemon are ready! This recipe is designed for four people and the cooking time of this recipe is 25 minutes. Enjoy your meal!