No one in my family likes mushrooms. I wont rule out the little ones yet though. When I have a steak, I have to have some mushrooms sauteed in butter and I’ll usually make a small batch for myself. If I have company that also likes mushrooms, I like to make these. These are so good and so easy. You can serve these with anything, you can even leave off the balsamic vinegar and they are quite lovely on their own. Roasting the mushrooms brings out their earthiness and the aromatic herbs just make them perfect.

I usually have some leftover so I’ll refrigerate them and then toss them in a pasta sauce the next next night. If you come up with any other good ways to incorporate them, let me know! I love roasting these because my house smells amazing when I do!

Roasted Mushroom Medley

Ingredients

• 2 lbs mixed fresh mushrooms
• 2 garlic cloves, chopped
• 1/2 cup olive oil
• Salt & pepper
• 1 tsp chopped fresh rosemary
• 1 tsp chopped fresh sage
• 1/4 cup chopped fresh parsley
• 1 tsp Balsamic Vinegar

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Pre-heat oven to 350F.

Wipe mushrooms with a clean, damp cloth and trim very bottom of stems.

Slice the mushrooms into pieces no larger than 2 inches in size.

Mix the olive oil with the garlic, herbs, and seasonings in an 11-x-9 casserole dish. Add mushrooms and toss to coat.

Bake for 30 to 40 minutes, or until cooked through.

Remove from the heat and drizzle with balsamic vinegar.

Source: Italian Food Forever