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

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