Roasting, rather than sautéing, gives mushrooms a lightly caramelized crust and keeps the inside juicy.

Ingredients

1 pound mushrooms (such as cremini, shiitake, or Portobello)

 3 sprigs fresh thyme

 3 Tablespoons Raimondo Winery Garlic Extra-Virgin Olive Oil

 2 cloves garlic , thinly sliced

 Salt and freshly ground pepper

Makes 2 cups

Directions

Preheat oven to 350°. 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.

Bake in the preheated oven for 30  – 35 minutes or until mushrooms are tender.

Serve hot.