· Place a large pot over a medium heat. Add the oil, shallots and garlic and cook for 5 minutes. Add the wine, vinegar and 250ml water then bring to a boil and simmer for 15minutes.

· Add the mushrooms and cook for 1 minute. Remove from the heat and set aside to marinate for 1 hour. After an hour remove the mushrooms from the marinade and press between paper towels to remove excess moisture.

· Grind the sea salt, thyme and sesame seeds in a mortar and pestle, then sprinkle the seasoning over the mushroom pieces. Put a large pan on a medium high heat and add the mushrooms cooking until brown about 2, 3minutes on each side. You may need to work in batches, so keep warm in the oven until ready to serve.

· To serve, slice the mushrooms on the bias, keeping intact on one side. Fan out the mushroom to serve.