Roasted Mushrooms

From inthekitchenwithkath.com

(Adapted from recipes by Deborah Mele on Italianfoodforever.com and Bobby Flay on The Food Network)

Serves 6 - 8

2 pounds sliced mushrooms (I used white and cremini)

2 – 8 cloves garlic, chopped (Use 6 – 8 for real garlic lovers.)

½ cup olive oil

1 teaspoon chopped fresh rosemary

1 teaspoon chopped fresh sage

¼ cup chopped fresh parsley

Salt and pepper, to taste

1 teaspoon Balsamic vinegar

1. Preheat the oven to 350˚.

2. Pour the olive oil into a large baking dish. Stir in the garlic, rosemary, sage, and parsley.

3. Put the mushrooms in the baking dish and stir to coat them with the oil as well as possible

4. Sprinkle the mushrooms with a bit of salt and some freshly ground black pepper. Stir one more time and put in the oven.

5. Bake for 40 minutes, stirring once after about 25 minutes.

6. Remove from the oven and stir the balsamic vinegar into the mushrooms. Taste for seasoning and add a bit more salt and pepper, if needed.

7. Serve at once, or cool and serve them at room temperature.