(2-3 servings)
At the moment mushrooms are in season in Texas. This delicious dish is very easy to make and is among my favorite ways to prepare them.
1 lb mushrooms
2-3 tbsp olive oil
1 tbsp balsamic vinegar
3-5 cloves garlic, minced or pressed
3 pinches dried thyme
1-2 pinches cayenne pepper
1/4 tsp salt, or to taste
1/4 tsp freshly cracked pepper, or to taste
1-2 tbsp chopped fresh parsley
Preheat oven to 400°F.
Clean the mushrooms by wiping them. If they are still dirty, try a damp cloth. Leave them whole if they are small or cut them in half if they are on the large side. Set aside.
Combine the olive oil, balsamic vinegar, garlic, thyme, cayenne, salt and pepper in a bowl and mix with a fork. Toss the mushrooms in this mixture until they are evenly coated. Place them into a large enough baking dish that can snugly hold them in a single layer.
Roast the mushrooms for about 20-30 minutes. Remove from oven and sprinkle with the parsley. Serve.
1 lb mushrooms
2-3 tbsp olive oil
1 tbsp balsamic vinegar
3-5 cloves garlic, minced or pressed
3 pinches dried thyme
1-2 pinches cayenne pepper
1/4 tsp salt, or to taste
1/4 tsp freshly cracked pepper, or to taste
1-2 tbsp chopped fresh parsley
Preheat oven to 400°F.
Clean the mushrooms by wiping them. If they are still dirty, try a damp cloth. Leave them whole if they are small or cut them in half if they are on the large side. Set aside.
Combine the olive oil, balsamic vinegar, garlic, thyme, cayenne, salt and pepper in a bowl and mix with a fork. Toss the mushrooms in this mixture until they are evenly coated. Place them into a large enough baking dish that can snugly hold them in a single layer.
Roast the mushrooms for about 20-30 minutes. Remove from oven and sprinkle with the parsley. Serve.
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