Roasted Mushrooms

Created by David Page and Barbara Shinn, adapted from their book Recipes from Home

Pear Salad with Tamari Pecans and Blue Cheese

Created by David Page and Barbara Shinn, adapted from their book Recipes from Home

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 thyme

1/4 cup extra-virgin olive oil

2 cloves garlic , thinly sliced

Salt and freshly ground pepper

Directions

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.

From the October 2003 issue of O, The Oprah Magazine