Preheat your oven to 375°F. For the mushroom, slice quarter-inch scores into your mushroom in a crosshatch pattern. Season with salt and pepper on both sides. In a frying pan over medium-high heat, add 3 tablespoons of high smoke point oil. Add your mushroom, score side down, and cook for two minutes. Then flip and add butter, garlic, thyme, and rosemary and baste for two minutes. Then, transfer the pan into the oven for 8 to 10 minutes. Remove from oven and slice a quarter of an inch thick then serve with your polenta. Enjoy!
