In a small mixing bowl whisk together the oil, garlic, vinegar, Worcestershire, honey, salt, and pepper. Add the mushrooms and thyme, and toss to coat.
Spread the prepared mushrooms in a single layer on a large baking sheet. Bake for 15 to 20 minutes. Flipping halfway through.
Add the vegetable stock to the pan and scrape up any sauce sticking to the pan. Garnish with thyme leaves and serve.
Notes
Storage- Mushrooms will keep in an airtight container in the fridge for 3-4 days.
Vegan/ Vegetarian Option - Sub soy sauce or tamari for Worcestershire sauce and sugar for honey.