Roasting, rather than sautéing, gives mushrooms a lightly caramelized crust and keeps the inside juicy.
Servings: Makes 2 cups
Ingredients 1 pound mushrooms (such as cremini, shiitake, or portobello)3 sprigs fresh thyme1/4 cup extra-virgin olive oil2 cloves garlic , thinly slicedSalt and freshly ground pepper
Preheat oven to 450°. Trim mushrooms (if using shiitakes, remove stems) and chop so they are all about the same size.
In a medium bowl, toss mushrooms with thyme, oil, garlic, 1/8 teaspoon salt and 1/8 teaspoon pepper. Spread mushrooms onto baking sheet in one layer. Roast 12 to 15 minutes until browned.