For spicy mushrooms clean the mushrooms with paper towels, do not wash them with water, otherwise they will absorb water. The mushrooms should be fried dry.
Cut off the stems if necessary and cut the heads in half only once. Heat a large frying pan to very hot and fry the mushrooms without adding fat or spices until they have acquired some color.
This will cause them to lose significant size and “shrivel up” a bit. Do not reduce the heat when sautéing, at lower heat the liquid that escapes will not evaporate quickly enough.
When the mushrooms are lightly browned, remove the pan from the heat and season the mushrooms with marjoram,thyme, salt and pepper. After serving, drizzle a little olive oil over them.