To make the aioli, add the cloves of garlic roughly chopped into a mortar, along with ¼ cup (15 grams) chopped parsley and a kiss of sea salt, using a pestle, pound down on the ingredients until you form a paste like texture, then add in the mayonnaise, lemon juice and 1 tbsp (15 ml) extra virgin olive oil, season with sea salt & black pepper and whisk together until you form a creamy sauce, set aside

Heat a large nonstick fry pan with a medium-high heat

Meanwhile, add the mushrooms into a colander and give them a quick rinse under water, just for 5 seconds, then pat each mushroom dry with paper towels and remove any excess dirt, then cut off a little bit from the stem without completely removing it

Once the pan is nice and hot, add in 3 tbsp (45 ml) extra virgin olive oil and the mushrooms, mix together, then place the mushrooms in a single layer and cook for 2 minutes without mixing, after 2 minutes flip the mushrooms to cook the other side, cook for another 2 minutes, then season with sea salt & black pepper, mix together and remove from the heat

Transfer the mushrooms into a serving dish, all stem side up, top off each mushroom with a dollop of the aioli, garnish with chopped parsley, serve warm or at room temperature, enjoy!