Preheat the oven to 300 degrees. If your oven has a convection mode, use the convection setting. Line a sheet pan with parchment paper.
Clean the tough stems from the bottom of the mushrooms. If working with a foraged mushroom, rip the mushroom apart, checking carefully for bugs, centipedes, fir needles and other contaminants. If need, rinse thoroughly.
Using your hands, rip the mushroom apart into shreds into a large bowl. Cut the tough stem pieces off and set aside to make mushroom stock.
Pour the oil over the mushroom pieces and add the dried thyme. Mix well.
Place the oiled and shredded mushroom on the sheet pan. Roast until the mushroom is golden brown and crisp around the edges, about 50 – 60 minutes.
Remove from the pan back into the large bowl. Season to taste with sea salt and fresh pepper.
Serve as a side dish, on top of burgers, as part of a salad, or add to your favorite recipe that uses mushrooms.