Drain the canned sanma.

Cut the mushrooms in half, slice the garlic thinly, and remove its core. Split the thyme sprig in half.

Heat olive oil, garlic, chili, thyme, and salt in a pot over low heat, stirring gently. Once bubbling, increase to medium heat and add the sanma, mushrooms, and black olives. Cook for 2–3 minutes until mushrooms are tender.