ROASTED MUSHROOMS WITH GARLIC, THYME, AND BALSAMIC VINEGAR

~ Kalyn's Kitchen

1 lb. mushrooms
2 T + 1 t. olive oil, divided
salt and pepper, to taste
1 T. finely minced garlic
1 T. balsamic vinegar
2 T. finely chopped fresh thyme leaves
1 T. chopped fresh parsley (optional garnish)

Preheat oven to 400 degrees. Wash mushrooms, remove stems, and cut tops in halves (or quarters, if the mushrooms are large). Put stems and tops in a bowl and toss with 2 T. oil, salt, and pepper. Cover a roasting pan with foil, then arrange mushrooms in a single layer, spreading out as much as possible. Roast for 15 minutes.

While the mushrooms are cooking, mix the thyme, garlic, vinegar, and 1 t. oil. After 15 minutes, drain off any liquid that has accumulated, then toss hot mushrooms with garlic mixture. Spread out in a single layer again and roast about 10 more minutes. Serve hot, sprinkling with parsley, if desired.

Makes four servings.

Notes: We leave out the parsley and sometimes use two teaspoons of dried thyme instead of fresh. We either skip the foil and just use a little cooking spray on the pan instead or use Pampered Chef's stoneware without oil or foil. You can check out the link to Kalyn's Kitchen at the top of the post for tips on roasting the mushrooms on a grill, which we've never done before.