Heat a large nonstick fry pan with a medium heat

Meanwhile, thinly slice the cloves garlic, finely chop the handful of fresh parsley, finely grate 1 cup of Manchego cheese, add the mushrooms into a strainer, give them a quick rinse under cold water, then pat them completely dry and slice them into ¼ inch (.625 cm) thick slices

Add 3 tbsp extra virgin olive oil into the hot pan, immediately add in the sliced garlic, mix continuously, after 1 minute and the garlic is lightly sauteed, remove from the pan and set aside

Add the sliced mushrooms into the same pan, mix together so all the mushrooms are coated in the olive oil, then place them in a flat layer, mix every 60 to 90 seconds

After 5 minutes and the mushrooms are tender, raise the heat to a medium-high heat and go for 2 minutes without mixing, this will ensure all the liquid in the pan that has been released from the mushrooms gets reabsorbed by the mushrooms

Once there is virtually no liquid left in the pan, about 2 minutes, turn off the heat, add in the sauteed garlic, ½ tsp dried thyme and season with sea salt & black pepper, quickly mix together, then add in the grated cheese, place a lid on the pan and let it sit for 3 to 4 minutes or until the cheese is melted

Once the cheese is fully melted, remove the pan from the stove top, sprinkle with finely chopped parsley and serve at once, enjoy!