It started with eggplant...pan roasting it with thyme til soft and delicious, then sprinkled with lemon juice. They could be eaten at my leisure, for a quick nosh during the day, reheated as a side that just didn't show up on his plate, etc.
Now, enter the mushroom. I'm really partial to portabellas. I always order them when we're in a restaurant since I don't cook mushrooms at home. Make that DIDN'T. The other day at Costco, I succumbed to a large 24oz. package of "baby bellas", ie. criminis. Not one to start out small like...
With just shy of a pounds worth, I made up a batch of vegetarian soup in the pressure cooker using sliced criminis, whole spelt and a nice touch of sherry. House smelled wonderful. Best thing of all, I just froze what I didn't eat for dinner. Money in the bank. That left me with about 10 oz of mushrooms. Enter Kalyn's Kitchen's recipe for roasted mushies. So simple, so good, and divine eaten alongside my French green lentils and leeks for lunch.
And so, I must encourage those out there that may have a partner/spouse that doesn't like something they do to say "So what!". And make it anyway. :-)
Roasted Mushrooms with Garlic, Thyme, and Balsamic Vinegar:
1 lb. mushrooms (I used brown Crimini mushrooms)
2 T + 1 tsp. olive oil
salt and fresh ground black pepper to taste
1 T finely minced garlic
1 T balsamic vinegar
2 T finely chopped fresh thyme leaves
1 T chopped fresh parsley (optional, for garnish)
Preheat oven to 400F/200C. Wash and dry mushrooms. Pull out stems and cut them in half.
Cut the caps into halves (or quarters if the mushrooms are large, which I did.)
Put mushrooms into bowl and toss with 2 T olive oil, salt, and fresh ground black pepper.
Give a baking sheet a quick spray of canola cooking spray (or a light coating of olive oil) then arrange mushrooms on the pan in a single layer. Spread them out as much as you can.
Roast mushrooms 15 minutes. While mushrooms cook, finely chop fresh thyme, then mix with minced garlic, balsamic vinegar, and the tsp. of olive oil.
After 15 minutes, drain off any liquid that has accumulated (this wasn't necessary with mine). Then toss the hot mushrooms into the bowl with garlic-thyme mixture.
Arrange back on roasting pan and cook about 10 minutes more. Serve hot, sprinkled with chopped fresh parsley if desired.