Roasted Mushrooms

Ingredients

• 1 pound mushrooms, sliced

• 3 tablespoons unsalted butter, melted

• 1 tablespoon TAO Extra Virgin, Infused, or Pressato Olive Oil

• 2 tablespoons TAO Balsamic Vinegar

• 1 tablespoon Bourbon Barrel Bluegrass Soy Sauce

• 2 cloves garlic, minced

• 1 tablespoon chopped fresh parsley

• 1 teaspoon chopped fresh rosemary or thyme

• 1 teaspoon brown sugar

• Salt and black pepper to taste

Directions

1. Preheat the oven to 400°F.

2. In a large mixing bowl, combine melted butter, olive oil, balsamic vinegar, soy sauce, minced garlic, chopped parsley, chopped rosemary, brown sugar, salt, and black pepper. Mix well.

3. Add the sliced mushrooms to the mixing bowl and toss them with the sauce until they are evenly coated.

4. Arrange the coated mushrooms in a single layer on a baking sheet lined with parchment paper.

5. Roast the mushrooms in the preheated oven for 20-25 minutes, or until they are browned and tender.

6. Once done, remove from the oven and transfer the mushrooms to a serving dish.

7. Garnish with additional chopped fresh parsley and/or rosemary, if desired.

8. Serve hot as a side dish or use as a topping for salads or sandwiches.