Love mushrooms . Roasting any vegetable is my favourite method of cooking lately. The flavours of balsamic vinegar, thyme and garlic make this dish fantastic..
This recipe is from Vegetables Every Day by Jack Bishop, it was also posted on Kayln's Kitchen.I think one could use almost any kind of mushroom , next I will be using Portabello .
1 lb. mushrooms ( used white mushrooms)
2 TBSP and 1 tsp. olive oil
salt and black pepper
1 TBSP. sliced finely garlic
1 TBSP. balsamic vinegar
2 TBSP. chopped fresh thyme leaves
1 TBSP. chopped fresh parsley ( parsley in garden not ready yet so left out)
Preheat oven to 400F. Wash mushrooms, , and cut into halves (or quarters if the mushrooms are large.)
Put mushrooms into bowl and toss with 2 T olive oil, salt, and black pepper. Cover a roasting pan with foil, then arrange mushrooms on the pan in a single layer. (Spread them out as much as you can).
Roast mushrooms 15 minutes. While mushrooms cook, finely chop fresh thyme, then mix with minced garlic, balsamic vinegar, and the tsp. of olive oil.
After 15 minutes, drain off any liquid that has accumulated. (If you spread the mushrooms out well, the liquid will evaporate). Then toss the hot mushrooms with they garlic-thyme mixture. Arrange back on roasting pan and cook about 10 minutes more. Serve hot, sprinkled with chopped fresh parsley(omitted) .